Our creamy, sweet Carrot Soup will warm your heart and fill your belly. The carrots are perfectly seasoned, cooked, and pureed to ensure that you get plenty of flavor in each spoonful.
This easy-to-make soup can be most notably compared to tomato soup. Both soups are creamy, on the sweet side, and full of nutrients.
We are able to achieve such a creamy texture by ensuring the carrots are soft and tender before pureeing the soup. Doing so helps prevent any chunks from making their way into the soup. We especially love how the savory Italian spices help balance the sweetness of the carrots.
Table Of Contents
Why You'll Love This Recipe
- You can store it for long periods of time in the freezer.
- It is rich, creamy, and nutritious.
- It comes together quickly, making it a great meal for busy families.
- Olive Oil—To help cook the veggies. You can also use vegetable or coconut oil.
- Diced Celery—Either hearts or stalks.
- Chicken Broth—Acts as the base of the soup and helps soften the veggies.
- Italian Seasoning—An aromatic blend of oregano, basil, garlic salt, rosemary, and thyme.
- Dried Minced Onion—Or ¼ cup of diced white onions.
- Garlic Powder—Adds some sharpness to the soup to balance the flavor of the carrots.
- Heavy Cream—Helps thicken the soup.
Popular Substitutions and Variations
- Ginger Carrot Soup: Substitute some of the carrots with fresh ginger for a zesty kick. Add a dash of ground or fresh ginger to enhance the flavor.
- Spicy Carrot Soup: Add chili peppers or red pepper flakes for some heat. Top with a dollop of sour cream or yogurt to balance the spice.
- Coconut Carrot Soup:Replace some of the liquid (water or broth) with coconut milk or cream for a creamy, tropical twist.Garnish with shredded coconut and fresh cilantro.
- Curry Carrot Soup: Incorporate curry powder or curry paste for a rich, aromatic flavor.Finish with a drizzle of coconut milk and fresh cilantro.
How to Make Creamy Carrot Soup
1.Heat up your olive oil in a large pot over medium heat. Once the oil is heated, add the celery and cook until tender.
2.Add the carrots, chicken broth, minced onion, garlic powder, and Italian seasoning. Continue cooking until the carrots are soft and tender.
3.Transfer the soup to a blender or use an immersion blender to puree the soup until smooth. Stir in the cream.
4. Serve and enjoy!
Frequently Asked Questions
You can use either one in this recipe. Since you are going to dice the carrots anyway, it does not really matter what you use. If you are using whole carrots it is important to remember to peel your carrots before dicing them.
Of course! If you do not have any Italian seasoning, you can likely whip some up using the spices you have in your pantry. Simply combine equal parts garlic salt, dried oregano, dried basil flakes, dried rosemary, and dried thyme. I typically use 1 tablespoon of each spice and then measure out what I need for this recipe. You can store this spice mix in a small mason jar with a tight lid for a few months.
Similar to tomato soup, this soup is great served with a side of garlic bread or some delicious grilled cheese sandwiches. Other dishes that compliment this soup include air fried veggies, coleslaw, and cornbread.
- If you don’t want to have any chunks in your soup, feel free to blend the entire pot of soup. However, if you want some chunks or texture in your soup, reserve ¼ - ½ of the soup and stir it back in after blending the rest.
- Since the chicken broth has so much flavor, I recommend waiting to salt and pepper this soup until you serve it. We don’t usually add any additional salt to this soup because of how much there is in the chicken broth.
- Top your soup with oyster crackers, parmesan cheese, or a sprinkle of extra Italian seasoning.
How to Reheat Leftover Carrot Soup
To reheat your leftovers, simply pop them in the microwave without a lid but covered with a paper towel. Reheat the soup for about a minute, stopping halfway through to give the soup a quick stir. You can also reheat your soup on the stovetop. This method usually takes about 10 minutes over medium heat.
How To Store Carrot Soup
This soup is great leftovers and can be stored in the fridge for up to 6 days. We recommend storing your soup in a microwave safe container to make reheating the soup a breeze.
For long term storage, keep your leftover soup in the freezer. To store your soup in the freezer, first let the carrot soup cool down until it is just slightly warm to the touch or at room temperature. Carefully pour your soup into a gallon sized Ziploc bag and lay the bag as flat as possible in your freezer. You can freeze this soup for up to 3 months. To reheat your frozen soup, allow it to thaw in the fridge and then cook your soup over medium heat on the stovetop until hot.
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- 1 tablespoon olive oil
- 1 ½ cups diced celery
- 4 ½ cups diced carrots
- 4 cups chicken broth
- 2 teaspoons Italian seasoning
- 1 teaspoon dried minced onion
- 1 teaspoon garlic powder
- 1 cup heavy cream
- In a large pot heat the oil and cook the diced celery over medium-high heat for about 5 minutes, or until the veggies are soft.
- Once the celery is tender, add the carrots, chicken broth, minced onion, Italian seasoning, and garlic powder.
- Allow the mixture to simmer over medium heat for 20 minutes, or until the carrots are soft.
- Using an immersion blender or regular blender, blend the soup until smooth and homogenous. Whisk in the heavy cream until it is fully incorporated into the soup.
- Serve and enjoy!
- I like to blend all of the soup so there are no carrot chunks at all in the dish; however, if you like a little bit of texture in your soup you can reserve ¼ - ½ of the soup and stir it back in with the heavy cream.
- You can thaw this soup for up to 3 months. Additionally, you can refrigerate your soup for up to 6 days in an airtight container.
- Reheat your leftover soup in the microwave for about a minute. Stop the microwave and stir the soup halfway through.
- Since there is so much flavor in the chicken broth, I like to wait to salt and pepper my soup to taste as it is being served. Personally I do not think this dish needs any extra salt or pepper.
- This soup is great topped with some oyster crackers or parmesan cheese.