This creamy Carrot Soup is a blend of roasted carrots, onions, and garlic with added chicken broth and heavy cream, brightened with a touch of lemon. I love a bowl of hot soup to warm me up on a cold day, or enjoy chilled in the summer! And then, don’t forget to add a little bit of fresh parsley and a drizzle of heavy cream for garnish. I plan to add it to my Thanksgiving menu this year! Speaking of Thanksgiving, make sure you know what day Thanksgiving is so you can start planning your feast on time! I also have Pumpkin Soup for another delicious seasonal option!
Ingredients & Substitutions
- Carrots: Look for 2 pounds of carrots. Then, peel and slice them into smaller pieces, about 1/2 inch each piece. You could also use baby carrots, but you still should cut those into smaller pieces before roasting. And, if using baby carrots, watch them carefully as the cooking time may need to be adjusted.
- Onions: I used a yellow onion in the soup. But, white onions, red onions, or shallots would also work.
- Chicken Broth: For the base of the soup, I used chicken broth. Vegetable broth would also work well. If using chicken stock, which is richer, you may need to lessen the amount of salt you add.
- Heavy Whipping Cream: Heavy whipping cream, also known as heavy cream, adds a creaminess and richness to the soup. For a lighter version, you could use half-and-half or milk. Have a little extra available for serving the soup. I like a little drizzle on top of my bowl of carrot soup for a decorative touch and extra creaminess.
- Lemon Juice: To balance the sweetness of the carrots, I like adding a little bit of lemon juice to the soup. White wine vinegar or apple cider vinegar could give you a similar effect.
Can I Make Carrot Soup Without An Immersion Blender?
Absolutely! If you don’t have an immersion blender, you can get the soup nice and creamy in a couple of different ways:
- Carefully pour the soup (working in batches) into a stand blender. Blend until smooth and then return the blended soup to the pot.
- Use a food processor. Just like with a stand blender, work in batches so the soup doesn’t spray all over!
Customize Your Carrot Soup: Optional Protein and Add-Ins
If you want to customize your carrot soup, here are a few add-ins that I think would be delicious:
- Cooked diced or shredded chicken
- Crispy bacon bits
- White beans or chickpeas
- Cooked ground sausage or ground beef
- Diced ham
- Cheese
- More vegetables (like spinach or sweet potatoes)
- Nuts and seeds (I think pumpkin seeds would be so good!)
- Homemade croutons (You will want to make these for everything that calls for croutons!)
Storing & Reheating Carrot Soup
To store carrot soup, first, let it cool to room temperature. Next, store it in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat it on the stovetop over medium heat or in a microwave.
Can I Freeze Carrot Soup?
Yes, carrot soup freezes well. To freeze the soup, first, let it cool. Then, store it in a freezer-safe container or bag, leaving some room for expansion. Freeze the soup for up to 3 months. When ready to reheat it, let it thaw in the refrigerator overnight. The texture may change a little bit, but I think it is still delicious!
Carrot Soup
Ingredients
- 2 pounds carrots, peeled, sliced into ½-inch pieces
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt
- 1 medium yellow onion, chopped
- 2 teaspoons garlic, minced
- 4 cups (32 ounces / 960 g) chicken broth
- 1 cup (238 g) heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon lemon juice, to taste
- salt and pepper, to taste
- heavy cream, for garnish
- fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Place the carrots on the baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with kosher salt. Toss to coat and arrange carrots in a single layer.
- Bake until fork tender and slightly caramelized, about 35-40 minutes, flipping halfway through.
- To a Dutch oven over medium heat, add the remaining olive oil. Once hot, add onion and cook, stirring occasionally, until softened, about 5 to 7 minutes.
- Add garlic. Cook one more minute.
- Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pot as you go.
- Increase the heat to high and add the roasted carrots. Bring to a boil. Then, reduce the heat to medium-low, and simmer for 15 minutes.
- Turn off the heat. Add the butter and lemon juice. Using an immersion blender, blend until smooth. Season to taste with salt and pepper.
- Serve the soup hot, garnished with freshly chopped parsley and a drizzle of heavy cream.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I was just thinking that I need to eat more carrots! Well, this soup solves that–I loved it!
Elizabeth
This was really good! And, what a delicious way to get some carrots in your diet! I would add some sunflower seeds to my bowl next time.
Annabelle
Carrot soup was not something I had ever tried before. But, I was pleasantly surprised by it!
Selena
I really enjoyed this carrot soup! It’s flavorful and creamy with a beautiful orange color. The recipe is simple but gives you a comforting and satisfying soup
Bella
This carrot soup is delicious and perfect for a chilly day. The creaminess is spot on, and the flavor of the carrots shines through!
