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Creamy Carrot Soup Recipe – Spend With Pennies

This carrot soup is a tasty and simple soup recipe that delivers rich, sweet, and savory flavors in every bowl.

A simple blend of carrots, ginger, onion & garlic, and paprika simmered until tender and blended with cream. The result is a cozy soup, perfect for any time of year.

Serve this creamy carrot soup recipe with a fresh salad or a loaf of Artisan Bread for dunking.

bowls of Creamy Carrot Soup

Contents

An Easy Carrot Soup Recipe 

  • Root vegetables are the best when it comes to soup recipes!
  • They’re affordable, nutritious, available year-round, and taste delicious!
  • Sweet and savory, this carrot ginger soup recipe is a lovely first course or a simply delicious lunch or dinner alongside a salad and some bread.
  • Swap out the spices and add your own favorites.
  • Meal prep ahead, this comforting soup recipe reheats and freezes well.
carrot soup in bowl

Ingredients for Carrot Soup

CarrotsUse any variety of orange carrots, from whole carrots to bagged baby carrots. If using whole carrots, peel them first.

Feel free to sneak in other pureed veggies like pumpkin or sweet potato to stretch the meal further.

BrothChicken broth is used for flavor and to simmer the carrots until tender. Vegetable broth can be used but will change the flavor of this recipe.

Heavy cream adds richness and creates a nice creamy consistency.

Seasonings This carrot soup recipe is simply seasoned with ginger and couple cloves garlic. Fresh ginger is best but dried can be substituted (see recipe notes). This soup pairs well with other warm spices like a pinch of nutmeg, ground coriander, or even curry powder.

Carrot Soup Variations

  • Add sweet potato or even leftover roasted carrots or potatoes.
  • Coconut milk can be used to make this recipe dairy-free (although it will change the flavor).
  • Squeeze in a bit of fresh lemon juice or stir in parsley or even a bit of fresh dill.

How to Make Carrot Soup

  1. Cook onion, carrots, and celery until the onions are browned. Add spices and cook for 1 minute.
  2. Add broth and boil until the carrots are tender (per the recipe below).
  3. Puree, garnish, and serve!

Tips for Safe Blending

An immersion blender means this can be blended right in the pot for fewer dishes to wash.

If using a traditional blender, puree the soup in batches ensuring the lid is not sealed tightly. It’s important to allow steam to escape so the top of the blender doesn’t burst open.

In the Slow Cooker:

  1. Place all ingredients except the cream into a 4–6-quart slow cooker.
  2. Cook on low for 6-8 hours or high for 3-4 hours, until carrots are tender (the larger the pieces, the longer it will take to cook).
  3. Puree the soup with an immersion blender (or transfer it to a blender that can process hot liquids) and add the cream.
carrot soup recipe overhead

Storing Carrot Soup

  • Keep carrot soup in a covered container in the refrigerator for up to 4 days. Reheat on the stove.
  • Freeze carrot soup in airtight containers for up to 4 months. Thaw in the refrigerator overnight and reheat on the stove.

More Easy Soup Recipes

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bowls of Creamy Carrot Soup

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Creamy Carrot Soup Recipe

Creamy Carrot Soup is an easy and inexpensive option for lunch or dinner. Made with simple ingredients and ready to enjoy in just 30 minutes.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

  • In a large soup pot or dutch oven, heat oil over medium-high heat. Add onion, carrots, and celery, and cook until the onion is lightly browned.

  • Stir in garlic, ginger, salt, paprika, and pepper, and cook for 1 minute.

  • Pour in the chicken broth and bring to a simmer. Reduce the heat to medium, cover, and simmer for 15-20 minutes or until carrots are tender.

  • Use an immersion blender to puree the soup until smooth.

  • Stir in the heavy cream and cook just until heated through.

Ginger – Fresh ginger is best in this recipe. If needed, you can substitute ¼ teaspoon of ground ginger in place, but this will change the flavor of the soup.
Blending Carrot Soup  – If using a traditional blender, puree the soup in batches ensuring the lid is not sealed tightly. It’s important to allow steam to escape so the top of the blender doesn’t burst open.
To Cook in a Slow Cooker

  1. Add all ingredients except the cream to a 4-6 quart slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until carrots are tender (the larger the pieces, the longer it will take).
  2. Puree the soup with an immersion blender (or transfer it to a blender that can process hot liquids) and add the cream.

 

Calories: 237 | Carbohydrates: 28g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 1098mg | Potassium: 958mg | Fiber: 7g | Sugar: 12g | Vitamin A: 38350IU | Vitamin C: 16.2mg | Calcium: 108mg | Iron: 1.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Soup
Cuisine American
bowl of Creamy Carrot Soup with writing
Creamy Carrot Soup with garnish and a title
bowl of Creamy Carrot Soup with a title
Creamy Carrot Soup in bowls and close up with writing

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