Carrot soup is a vibrant, naturally sweet dish that’s as healthy as it is delicious. It’s the perfect way to enjoy a light yet nourishing meal. For more wholesome recipes like this, check out my selection of healthy soups.
Plus, this carrot soup really is simple to make and requires only a few inexpensive ingredients – especially the humble yet tasty carrot. If you still haven't mastered how to make carrot soup, keep reading this post.
You'll learn how to jazz up a simple carrot soup recipe with extra ingredients, control the consistency and add as much flavour as possible.
My favourite part about making this recipe is that it is extremely inexpensive yet so nutritious and healthy at the same time. Definitely learn how to make carrot soup and add it to your weekly menu!
learn how to make carrot soup
If I remember correctly, learning how to make carrot soup properly was one of the first things I ever mastered in the kitchen. Generally speaking, it is an excellent and manageable recipe to teach your teenagers at home (if you've got any).
Soon, you'll be coming home from a busy day at work to find your loved ones have been able to replicate this easy carrot recipe. Even if the cook of the family isn't at home.
Carrot soup is a classic French soup recipe. Although, today, you can find it in almost every country in some form or another. It is as common as chicken soup!
You might also recognise it by its French names: Potage de Crecy, Crème de Crecy or Purée à la Crecy.
Typically, a simple carrot soup involves using other root vegetables for extra flavour or consistency. You can enjoy the carrot soup served hot or cold – both versions taste delicious.
elegant cooking with SapienStone
What better way to learn how to make carrot soup than on a beautiful worktop from SapienStone. SapienStone is a leading producer of top quality porcelain and high-tech ceramics.
It is a part of the Iris Ceramica Group S.p.A. SapienStone has over 50 years of experience. You can find their products in over 100 different countries.
Most noteworthy, if you are wondering what makes SapienStone so special, it's actually the 1st brand of porcelain slab countertop surfaces. These are specifically designed for use in homes, restaurants, and offices.
In addition, the slabs are specially crafted using ceramic clays and mineral colourings, specially imbued with veining which creates an exclusive, elegant yet realistic look. Read all about the benefits of SapienStone here.
Also don't hesitate to browse through their range of products here. I'm sure you'll be able to find something that matches perfectly with your furnishings.
While browsing through the gallery (click here), I fell in love with the Pietra Grey Marble Slab. I would absolutely love it if my kitchen looked like that! Which product would you go for?
Best of all, these slabs are very high quality meaning they are extremely durable as well.
Not only are the slabs beautiful, but they are also resistant to stains and scratches because SapienStone uses a unique manufacturing process, making their slabs durable.
This means that the slabs will not be altered by heat, light, or chemical cleaners and disinfectant products.
Specifically, the kitchen work surfaces are very hygienic, non-absorbent and resistant to high temperatures, making them perfect for those who love to cook.
This mean you can safely place a burning hot pan on one of these slabs without worrying about damaging it. What would you go for?
how to make carrot soup – a healthy recipe
In essence, there are two types of carrot soups you might come across. Both are healthy, but there is one which triumphs slightly over the other. Especially when it comes to calories.
The first is carrot soup cream-style, which involves the use of double cream or milk. The second alternative is broth-style, which might not be as creamy and luxurious but is preferable when it comes to making healthier soup.
Although, with this recipe, you'll learn how to make soup broth-style using vegetable stock.
Now, there are also two distinct methods of how to prepare carrot soup. Some chefs like to puree the carrots first, slightly softening them up and cooking them.
While, on the other hand, some chefs prefer to juice the carrots first, then toss them into the pot. If you follow the juicing method, your soup will have a thin consistency. I recommend that you stick to the recipe.
how to make flavourful carrot soup
However, most importantly, what will define your carrot soup is the quality of your carrots. Obviously, I recommend using fresh and bio carrots bought from the farmer's market.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Otherwise, you can also grow your own carrots. You'll taste the difference in those sweet, earthy flavours of the fresh carrots. Always go for the fresher and healthier option!
Another trick to extract maximum flavour out of the carrots is to pre-roast them so they release their sweet flavour. So, try making roasted carrots and then purée them, if it takes your fancy.
You can reuse any leftovers as a side dish. Similarly, you can also season and spice the carrots while you roast them, like these cumin roast carrots, for extra flavour.
easy carrot soup recipe without stock
If you haven't got any vegetable stock at home, you needn't worry. Instead of the broth-style soup, you can make the cream-based soup. Simply add a measure of single or double cream to make the carrot soup extra-luscious.
The cream will basically turn your soup into a cream of carrot soup recipe, which is a restaurant-like dish.
make your carrot soup vegan
If you still haven't got cream or vegetable stock, the best thing to do is just use water and season the soup with additional root vegetables.
For example, add some celery root for extra flavour and dilute the carrot purée with water. I also recommend adding a couple of cloves of garlic in case you don't use any stock, because you'll need some natural form of seasoning.
Asian carrot soup with coconut milk
Also, if you still don't want to use vegetable stock, an excellent alternative is the use of coconut milk. Of course, this involves having the soup take an Asian twist.
Fantastic – you can also learn how to make carrot soup Asian style! Needless to say, that if you use coconut milk, your soup will still remain a vegan soup.
carrot soup with ginger
If you add ginger to this simple carrot recipe, you'll keep taking your soup in an Asian direction. So, if you want your carrot soup with an Asian twist, add the coconut milk, add the ginger, add some fresh coriander leaves.
You can also opt for adding a hint of Thai red curry paste, like the ones used in red Thai curries. To understand the difference between red curry vs green curry, click right here.
You can also use Indian curry spices to jazz up your carrot soup, like I did with this curried carrot soup.
consistency control
Here comes the important part about learning how to make carrot soup. Consistency! If your carrot soup is too thick, add more vegetable stock or water to dilute the soup.
Or remember, to avoid thick soup, just juice the carrots first. Otherwise, if you feel that your carrot soup is too thin, add cooked rice or some cooked cubes of potatoes instead. That will thicken up your soup in no time.
garnish
You can garnish with fresh herbs like parsley, watercress, or coriander. To be sustainable, you can even reuse the green leaves of the carrots for garnish.
Otherwise, you can also use cream, nuts or breadcrumbs to decorate your soup.
More smooth vegetable soup recipes
Need some more soup for the soul? Check out these divine recipes.
- Soup maker mushroom soup
- Chinese Chicken and Sweetcorn Soup
- Spicy Kidney Bean Soup
- Cauliflower and Broccoli Soup
📖 Recipe
Easy Carrot Soup
- Total Time: 45 minutes
- Yield: 4 1x
Description
Learning how to make carrot soup is a piece of cake! This post will teach you all the tips and tricks to making the best carrot soup you have ever made.
Ingredients
- 30ml (2 tbsp) vegetable oil
- 1 onion, chopped
- 8 medium carrots, peeled and sliced
- 45ml (3 tbsp) rice, washed
- 1 litre (4 cups) boiling water or chicken/vegetable stock
- salt and freshly ground pepper
- mint, cilantro or chervil, for garnish
Instructions
- Melt the oil in a large saucepan.
- Fry the onions gently until softened.
- Add the carrots to the saucepan and stir, trying to coat everything in butter.
- Cover and cook gently for 10 minutes, adding a little water if necessary.
- Add the rice to the vegetables.
- Immeditately pour the water or stock to the saucepan.
- Cover and cook for 20 minutes.
- Whizz with a hand blender or in a food processor.
- Return the purée to pan and reheat.
- Season with salt and pepper and season to taste.
- Divide among serving bowls and top with herbs.
Notes
Add a dash of sour cream, yogurt or cream to make this soup luxurious. If you find the soup a tad bit too thick, add stock or water to thin. Add a chopped potato or two to the soup instead of rice if you prefer.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 152
- Sugar: 7 g
- Sodium: 126 mg
- Fat: 6.1 g
- Saturated Fat: 3.7 g
- Carbohydrates: 23.1 g
- Fiber: 4.2 g
- Protein: 2.3 g
- Cholesterol: 15 mg
save the recipe to your pinterest board
Lana
I love all the advice and help here. Very detailed, diverse and informative! Will definitely try the roasted carrot option and the Thai one soon 🙂 Can't wait.
michelle
thanks Lana 🙂
Simon
Thanks for putting on line - a basic recipe, very good idea to roast prior.
Michelle
Roasting the carrots first sounds like a mighty fine idea to me. Must try it sometime!
CJ
I note that beside the photos it says to use a pint of chicken stock but in the recipe it says a litre
I think a pint is about half a litre so could you please let me know which would be correct
I am looking forward to trying out your recipe!
Thanks
Michelle
Hi CJ,
Sorry for causing the confusion. There should be a litre of water in the actual soup. Using the stock cube is optional. While shooting the recipe, I ended up dissolving a stock cube in a pint of water and then added another 400ml of water to make up a litre. If there's anything else, just let me know.
Happy cooking!
Paolo
P.S: a bit better after addedparsley..pepper... comino.. a half lemon juyce and...listen listen...parmesan cheese ...lolll
Paolo
Well boys if you wanna taste the most incredible tasteless carrot soup..use ECUADORIAN carrots ...loll...hard like wood and totally tasteless...was fantastic
steamed them more than 1 hour before they got a little bit tender....and the final result
was a good remedy against diarrea...but as you know remedies have not a good taste
...good luck...loll
Ann
Try add g a few drops of Tabasco and some chopped coriander to carrot soup - gives it a bite.
michelle
Ooooh, the Tabasco is a nice touch!
Heather
Yes... Adding rice, that worked, have never got on with the texture of carrot soup before but your version has that sorted. Will now try some variations, adding parsnip and ginger is next up... Thank you
Michelle
Glad to hear you finally like carrot soup, Heather. Happy experimenting!
Michelle
Thanks for sharing the love, Julia!
Julia
Hi Michelle, I just shared this recipe on my site, http://www.savingmummy.com.au.
Hope this is okay with you 🙂
Love your site!
Julia Harris, Saving Mummy
Catriona Carroll
Wow - fab recipe. Thanks so much for sharing 🙂
Michelle
You're welcome, Catriona!
Jacqui
I have cooked carrot soup a lot but feel it needs something different for a change.
I haven't heard of using rice before so I have used it and cumin, also added a touch of honey.
Very pleased with it. Will see what hubby thinks 😉
Holly
Thank you for the recipe, just made the soup and it was delicious! Really thick and creamy texture, will definitely make this agin and experiment with the list of additions you provided 🙂
Tez
bought some carrots for dinner the cheapest bag was 59p and was more in 59p bag than was in 99p one so rather than let them waste I did this recipe my first time at making soup I added few coriander seeds maybe more next time also added continental lentils which are good for lowering colestrol it was very nice have just had it for my dinner will be making broccoli and stilton tomorrow
Evelyn O'Brien
Just found a lotta carrots in my fridge.....here goes 🙂
moo
Don't forget if you make ANY vegetable soup for your vegetarian friends don't use chicken stock.. its not good for them.
Michelle
Agreed!
mjskit
I love the way you use the rice as the thickener for this delicious soup! What a gorgeous color!
Michelle
Rice isn't an obvious addition to soup, is it? It works beautifully, you really should try it!
Nancy
I add rice in a lot of my soups (here in Canada) lol... but I've also added the small pasta as well...the one that looks like dots. It's called peperini.. give it a go as well and it cooks really fast.
Jean
Great idea with the pimping suggestions! Also the posters giving further tips and techniques is helpful. I'm not a novice soup maker but this sight is a great find and it'll go in my 'favourites' library.
It's on the simmer with garlic, brown rice and orange zest in; I will put a cupfull of orange juice in later.
It's wet and cold outside and I'm happy to stay in today and make this.
Michelle
Glad you found my suggestions useful, Jean! I hope your soup came out great. 🙂 Keep an eye out on all future recipes because I try to give as mush information and tips as I can in each article.
foodlve
nice recipe, I loved it
please try to share it with foodlve community will be very nice from you
Erika
Your photos are absolutely GORGEOUS! And you make me want to go out and buy an immersion blender RIGHT NOW. That is such a smart way to clean them. Not to mention puree soup!
And lol I love your options to pimp out the soup 🙂
Jenny
Awesome Recipe 🙂
Thanks for sharing,
Jen
chris
went to allotment pulled some carrots and onion dug up a few spuds went home made the soup, spot on.
Teresa
Thanx for this fantastic recipe. I just typed in Carrot Soup Easy Recipe & this was the first one I looked at. We've just enjoyed a brilliant,cheap,easy Saturday lunch. Well done Michelle.
Joanne
Hi.... just made this lovely carrot soup, my first attempt of home made soup. I found it very easy to make and I am very pleased with the end result. I tasted the carrot soup after it came out of the blender and it was lovely needed no extra seasoning. I heated a small cup full and added a small amount of cream but I think it made it sickly and definately tastes better without. I will be bringing some to work tomorrow.
hannah costin
the carrot soup was lovely i added a few sprigs of rocket that i grow in my garden! it gave it a lovly extra bit of pepperniss
Janet
Love it 🙂 Smells gorgeous, still love my Chicken Mulligatawny recipe but this is so easy and very tasty! 🙂 x
Jan
Love it 🙂 Smells gorgeous, still love my Chicken Mulligatawny recipe but this is so easy and very tasty! 🙂
Rosie
Just made it, I added 2 stalks of celery, teaspoon of ground coriander and clove of garlic. Really lovely, my 2 year old and 4 year old kids tasted it and love it too, great result! Thanks
CATHERINE RIDD
HI...BOUGHT EXTRA BAG OF CARROTS ONLY 50 p...ASDA...MY CARROT SOUP IS COOKING NOW....WILL BE CHUFFED 2 BITS IF I LIKE ..... AS I HAVE NEVER MADE SOUP B4.....
Michelle
How did it turn out? Did you like it?!
Dawn
I bought the wrong size bag of carrots when doing online shopping for first time, I added sweet potatos to mine and some cumin...Lush!!!!
marie
Yes, it is the start of something good. i'm hooked on this soup. it's absolutely delicious and so easy to make. I'd like to try and make tomato soup next. Do you have a recipie for this one too 🙂
Marie
Decided to ditch the convenience food and eat more healthly. Bought some organic carrots, looked up soup recipes online n found this. I'm in the process of making it. I can't believe how easy and also how much fun it is to make ur own soup. Just at adding the stock stage. Will let you know how it turns out. This could be the start of something good. 🙂 .... Thank u .
Gillian
Wow so simple and sooooo delicious. I added some curry powder to give it some kick and it was just fantastic. My husband doesn't even like carrots and he loved it, he finshed the batch off the very day I made it!!!!
Dianne Reynolds
I did try to delete my comment when I scrolled back and saw your advice about adding more stock/water if the soup was too thick but was unable to. But I have to say that what was leftover, I put in an airtight container in the fridge for 2 days and then added some hot veg. stock, gently simmered about 5 mins and it was perfect. Have already bought another big bag of carrots (only 39p at Aldi's) and cant wait to make another lot!
Michelle
Thanks for the feedback, Dianne! It's always appreciated. Adding flour to a soup to thicken it is an interesting idea and something I have never tried. Thanks for the tip!
Dianne Reynolds
Made this soup today as I had a big bag of carrots in the fridge. I used brown rice and had to cook the soup about 35 mins for the rice to cook. The soup was a bit thick so think I will try a tbsp of wholemeal plain flour to thicken next time which is what I use for other soups. Did bring out the flavour of the carrots though and made a substantial lunch with home made brown bread.
Stacey
Delicious soup! I added garlic and a dollop of mint and I used half chicken stock half lamb stock.... Mmmmm!
Nina
tried this soup a few weeks ago and it was great! going to make more today!!
Steve Fletcher
Try adding a cup of fresh orange juice to the soup.
Delicious.
Gai
Made this soup this afternoon and it tastes very nice. Added some semi skimmed milk and parsley in the end and simmered for 5 minutes.
Angela Kempson
I have lots of carrots in my fridge so will be making your soup this afternoon. Will let you know how I get on.
Angie kempson
Andy
Hi, to impart a little more flavour, try roasting the carrots in the oven for 20-30 mins, drizzled with honey and caratino oil (Red palm and canola) http://www.carotino.eu/uk/ available in ASDA
julia
fantastic! bought a sack so had to use the carros somehow. I added oats instaed of rice - a lovely creamy effect.
Sophie, age 13
My first attempt at soup! 🙂
Tastes very nice.
Added in two cloves of garlic, two stalks of celery, half a dozen cherry tomatoes and a dashing of tomato puree.
Soon to be blitzed!
Faith Attwell
This is a great recipe, again, from this website. My absoloute fave is the butternut squash, but the carrot is great and I popped in some garlic before cooking and snipped in spring onions for the garnish.
Michelle
Chuck: Turnips on their own do nothing for me but you're right; I really must try them in carrot soup.
Kevin: I think it all comes down to flavour. The less ingredients, the more the taste of the main ingredients will shine through.
Jeanne: Rice was an interesting discovery for me too - try it!
Barnaby: LOL. At least you put the rabbit to good use. 😉
barnaby
my rabbit couldnt do it, so we had rabbit stew instead!
Jeanne
I like the addition of the rice - sometimes carrot soup can be just too watery, and potatoes can make it too stodgy...
Kevin
Nice looking carrot soup. I like how vegetable soups can be so simple and yet so good!
Chuck
One thing I like to add to my carrot soup is turnips! I love the added flavor it gives the soup. Your photo sure looks good!
Michelle
The Duo Dishes: I thought mint and carrots were a pretty standard combination, but maybe it's more of a European thing. Glad you made a discovery. 😉
Stuart
Great soup, love it. Especialy good with Sandra's Cheese scones
Michelle
Thanks for the positive feedback, Stuart!
The Duo Dishes
Mint with carrots. You just stumped us! What a nice spike to the flavor.