Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
4 servings (serving size: 1 1/2 cups)

This creamy carrot soup is a wonderful way to enjoy beta-Carotene-rich carrots, especially during the chilly fall and winter months. 

How to Make It

Step 1

Heat oil in a large Dutch oven over medium heat. Add onion and carrots to pan; cook 10 minutes, stirring frequently. Stir in salt, pepper, and ginger.

Step 2

Add 2 cups water and broth to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Remove from heat; cool.

Step 3

Place half of carrot mixture and 1 tablespoon cream in a food processor or blender; process 20 seconds or until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1 tablespoon cream. Return mixture to pan; cook over medium heat until thoroughly heated.

Ratings & Reviews

Good Start but Needs Something

August 19, 2016
Everyone seems to agree here that the recipe is a good start but makes changes--I'm no exception. First I used 4 cups of chicken stock--the stock comes in boxes of 4 cups--why just use 2 cups stock and 2 of water? Then the spicing: why just a dash of ginger? I used 1/2 tsp gr. ginger, 1/2 tsp gr cumin, 1/2 tsp turmeric, and 1/2 tsp an all spice powder bought from a local mid eastern market ( gr allspice would probably work) and a generous pinch of hot chili pepper flakes. Instead of transferring everything to a blender I used an immersion blender---much simpler !  At the end I added 1/4 c. half&half and 1 Tbs lemon juice.  The sweetness of the carrots was balanced out by the spices and stock--really good ! i think you could also use butternut squash or pumpkin instead of carrots.  

Nanciem's Review

December 12, 2013
I'm new to cooking but I've re-read this recipe over and over and I did everything (except I used milk rather than heavy cream). I thought it tasted like smashed carrots. I don't see what everyone was raving about. I've had great carrot soup in restaurants so I tried this. I even tried adding 1/4 C fat free sour cream. It wasn't bad, it just wasn't delicious.

kgrabosky's Review

September 09, 2013

osequin's Review

March 21, 2013
This soup did taste very creamy. It was nice and thick. Next time I will add more ginger and maybe some nutmeg to boost the flavor. But it was a very delicious soup!

Patipati10's Review

September 20, 2012
I love this recipe. It is very simple. My family is now vegan so I use vegetable broth and don´t add cream. Everybody loves it!

tjnmexico's Review

December 04, 2011
Has potential, but really not very good. The earthy carrot taste is overpowering. I would recommend baby carrots next time. I added, butter, brown sugar, and nonfat yogurt and it's now edible, but not worth repeating..

jekka0813's Review

December 10, 2010
Very good, though I made some changes....Added parsnips just because I had them. I also added chives before I blended it, a bit of crushed red pepper, a very little bit of cumin, and allspice. Really added to the flavor! I used 2% milk instead of cream. We loved it! Very filling, and healthy. Would definitely make again.

FayeDondi's Review

November 01, 2010
The whole family really enjoyed this soup, including the toddler. Only three stars because on it's own this soup is only a good, solid recipe. But it's such a good base recipe to tweak as you want and take it to your five star version.

Marcie825's Review

February 19, 2010
Simple and delicious. Perfect for a dinner party so you don't over extend yourself, but no one would know!

Dunateo's Review

May 11, 2009
I really like this creamy soup. It was super easy to prepare, although I made a few changes. I roasted the carrots and vidalia onion, sprinkling the veggies with thyme, salt and olive oil. Once done, I blended the veggies with the chicken broth and heavy cream. I love the way the roasted flavor comes through in the dreamy soup. I will definitely make this again.