This satisfying carrot soup recipe is easy to make and packed with flavor from simple vegetables. If you’re looking for a winter soup or Easter recipe, this is it! Learn how to make it from scratch…
Pair this with a delicious roasted chicken for an easy and satisfying meal…
Beginner home cooks – scroll down for a detailed and printable step by step recipe (with video!).
Ingredients
Here’s what you need to make this yummy soup…
Carrot soup base
- 1 lb carrots, diced
- 2 onions, diced
- ¼ cup butter
- 1 tsp garlic salt
- ¼ tsp garam masala / curry powder
- ¼ tsp cumin, ground
- ¼ cinnamon, grund
- ½ tsp thyme, fresh
- 48 oz chicken broth
- ½ lemon, zest
- ½ tsp ginger, grated
Soup Toppings
- Pine nuts
- Creme fraiche / sour cream
- Cilantro / parsley
- Fresh cracked pepper
- Baguette / croutons
Creme fraiche is a really great ingredient – use leftovers on scrambled eggs for breakfast.
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Detailed recipe
- Heat a large dutch oven or soup pot to medium. Add carrots, onions, and butter, and stir regularly for about 10-15 minutes as vegetables soften.
- Reduce heat to medium-low and to the pot, add garlic salt, curry powder, cinnamon, and fresh thyme. Stir for 1 minute.
- Add chicken broth, lemon zest and ginger. Stir and raise temperature to medium-high and bring soup to a boil. Skim off any bubbles or foam on the top. Reduce to a medium-low simmer and cover for 15 minutes.
- Use a handheld or stand blender to puree carrot soup.
- Serve with your favorite toppings like toasted nuts, crème fraiche, a crack of fresh pepper or fresh chopped herbs.
See how to toast pine nuts….
This is definitely one of my favorite things to make with carrots! Hope you enjoy!
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Carrot Soup Recipe
Video
Equipment
Ingredients
- 1 lb carrots peeled and diced to 1” chunks
- 2 medium onions diced to 1” chunks
- ¼ cup butter unsalted
- 1 tsp garlic salt
- ¼ tsp garam masala ground (substitute curry powder)
- ¼ tsp cumin ground
- ¼ tsp cinnamon ground
- ½ tsp thyme fresh
- 48 oz chicken broth
- ½ medium lemon zest
- ½ tsp ginger freshly grated (substitute ¼ tsp ground ginger)
Suggestions for serving
- ½ cup pine nuts toasted
- ½ cup creme fraiche substitute sour cream
- Fresh chopped herbs like cilantro or parsley
- Pepper to taste
- Baguette or croutons
Instructions
- Heat a large dutch oven or soup pot to medium. Add carrots, onions, and butter, and stir regularly for about 10-15 minutes as vegetables soften.
- Reduce heat to medium-low and to the pot, add garlic salt, curry powder, cinnamon, and fresh thyme. Stir for 1 minute.
- Add chicken broth, lemon zest and ginger. Stir and raise temperature to medium-high and bring soup to a boil. Skim off any bubbles or foam on the top. Reduce to a medium-low simmer and cover for 15 minutes.
- Use a handheld or stand blender to puree carrot soup.
- Serve with your favorite toppings like toasted nuts, crème fraiche, a crack of fresh pepper or fresh chopped herbs.
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