Easy Carrot Soup

Learn how to make fresh carrot soup from scratch in a few easy steps.

Easy carrot soup


What’s not to love about a healthy bowl of carrot soup? It’s a rich source of vitamin A and is non-fattening, as long as you don’t add oodles of cream and cheese to it. When you have a nasty bout of diarrhea, carrot soup will come to your rescue while you’re recuperating. Homemade carrot soup keeps for a maximum of three days in the fridge and you can freeze it as long as you don’t add any dairy products to it beforehand.

2 Ways to Cook Carrots
  • Boiling: This recipe is based on the boiling method so just see instructions below.
  • Roasting: If you’re looking for a new twist in this basic recipe why not try roasted carrot soup? To save time, include the onion as well. So add the onion wedges and roughly chopped carrot pieces in one layer in a roasting pan and drizzle with butter or oil of your choice. Place the dish in a 200°C (fan 180°C/390°F/gas 6) preheated oven and roast for around 30 minutes or until the carrots and onions are starting to brown. Transfer the vegetables in a large pot with the specified stock (below) and simmer for 10 minutes. Blend as needed and serve.
Adjusting Carrot Soup for Special Diets
  • Weight Watchers or other Low-Fat Diets such as Slimming World: [Option 1] Leave out the butter and use low fat cooking spray to fry the onions with which would turn this dish into 0 ProPoints! [Option 2] Omit frying the onions separately and boil them with the carrots instead.
  • Vegetarian: Use vegetable stock/broth instead of chicken stock/broth.
  • Vegan: Leave out the butter and use olive oil or another type of your choice.
  • Baby Food: Infants should avoid salt for so omit the stock/broth and salt from the recipe. Use water to boil the vegetables instead and puree until smooth afterwards.
  • Kids: Children like sweet things. Why not add a bit of honey or maple syrup to tempt them? Another trick is to serve it will melted, grated cheese on top!
  • The recipe is already gluten free and if you use oil instead of butter it will be lactose free as well. It’s paleo friendly too.
Don’t Have Enough Carrots?

Using other root vegetables can lead to interesting flavour combinations. Why not try parsnip, beetroot or turnip? Other vegetables that also work are pumpkin, fennel, apple, butternut squash, yam, tomato and sweet potato. If you don’t like onions you can substitute them with leeks instead. If you’re looking for a more filling meal you could use pulses such as lentils or different type of beans. Here is a recipe for Curried Carrot & Split Pea Soup.

Curried Carrot & Split Pea Soup

Herbs & Spices You Can Add To Carrot Soup

You might become so addicted to this carrot soup that you’ll make it over and over every time. This gives you an excellent opportunity to experiment with various flavours. Just try one at a time. These suggestions are to be added before or during the cooking process.

  • Cayenne
  • Cinnamon
  • Cloves
  • Cumin
  • Garlic
  • Ginger, freshly grated or dried
  • Nutmeg
  • Paprika
  • Thyme
  • Anise
  • Cardamon
  • Thai curry paste
  • Orange: Add a bit of zest before cooking the vegetables and just before everything is cooked add a bit of orange juice.
  • Sherry: Add the sherry after frying the onions and before you add the carrots and stock.
  • Coconut Milk: Add a bit less stock to the vegetables and add some coconut milk to them, then boil.

Fresh bunch of carrots

What To Add When Your Carrot Soup Is Ready

Add a splash of luxury to your soup by including a few of the following ingredients, a few makes very pretty garnishes! In the photo I used sour cream, cilantro (coriander leaves) and croutons. For a more filling meal bacon sandwiches are a great option but really, any buttered bread will do.

Chenin Blanc

  • Nuts such as slivered almonds, hazelnuts or walnuts
  • Bacon
  • Basil
  • Grated cheese, such as Cheddar, Parmesan, Provolone or Romano
  • Chervil
  • Chives
  • Cilantro
  • Cream, e.g. single cream, double cream, sour cream or crème fraîche. Lower fat versions will work too.
  • Dill
  • Mint
  • Parsley

Wine Pairing

Soup is one of the simplest things to cook and yet the results are always so satisfying. There is so much natural sweetness in this recipe that we need a wine that can balance that sweetness but also holds enough of a zip to lift it with fresh crispness.

Vouvray Sec is a dry wine made from Chenin Blanc grapes in the Loire Valley of France that has a distinctive crunchy apple, citrus peel character; ideal for raising the freshness of the dish. There is a floral nuance to the wine too and a slight earthiness that is reminiscent of being outdoors in a meadow and the whole experience of wine and soup just feels and taste very fresh, clean and ‘organic’. Buy it here.

Are you ready? Let’s start with a plain old brown onion.

Onion ready for chopping

Top and tail the onion, the cut it in half.

Halved Brown Onion

Slice the onion evenly.

Peeled and sliced onion

Next, we have to prepare the carrots.

Whole Mature Carrots heading for soup

Peel the carrots.

Peel all the carrots

Top and tail the carrots too.

Topped, tailed and peeled carrot

Roughly cut the carrots and you’re just about ready!

Chopped Carrots

Melt some butter in a large heated pot.

Melted Butter in a pot

Fry the onion in the butter until it has softened.

Onions frying in butter

Add the chopped carrots to the onions and stir well, making sure everything gets covered in butter.

Carrots with Onions and Butter

Place a lid on the pot and steam the vegetables gently for about 10 minutes until they’re a bit more cooked. Add a bit of water if necessary.

Cook the carrots gently


Dissolved Knorr vegetable stock cube

Dissolve a vegetable or chicken stock cube in a pint of water. For those of you outside the UK, stock is known as broth. Prepare it according to packet instructions. Of course, you could make/use your own stock. Fresh is always the best!

If you’d like to give things an Asian twist you could substitute some of the stock/broth with some coconut milk.

The rice is optional in this recipe. I simply used it to give the soup a creamier consistency that potato can’t achieve. You can use a potato instead or omit it altogether.

Remember, if the soup is too thick, you could always add a bit more stock/broth or water. Sometimes carrots have this chemical reaction when you blend them and they can turn a bit bitter. A bit of brown sugar or honey will do the trick.


Wash the rice

As soon as the vegetables have finished steaming, add the rice.

Add rice to the carrot soup

Immediately after adding the rice, add the stock. We don’t want the rice to burn, do we?

Add stock or broth to the carrot soup

Simmer the pot of vegetables gently for around 20 minutes until everything is very tender.

Simmer the carrot soup

You can either use a jug blender or a hand blender. I prefer to the latter because you simply stick the gadget in the pot and achieve immediate results instead of mucking messily about with the jug blender. Cleaning the stick blender is a dream too. Just have a bubble filled up sink nearby and “blend the water”, give it a wipe on the outside and voila! Just make sure there are nothing in the sink that can get tangled up in the blades!

Blend the carrot soup

There you have it. Perfectly smooth carrot soup in a few easy steps!

Smoothly blended carrot soup

You can pimp up your soup with sour cream, yogurt, single or double cream and serve it with buttered bread.

Carrot soup served with sour cream

There you have it. If you particularly enjoyed this recipe, you’ll love my take on butternut soup. You can find my version of Leek and Potato soup here. Go check them out!

What other bloggers did to their carrots:

5.0 from 5 reviews
Easy Carrot Soup
Nutrition Information
  • Serves: 45 mins
  • Serving size: 4
  • Calories: 152
  • Fat: 6.1g
  • Saturated fat: 3.7g
  • Unsaturated fat: 0g
  • Trans fat: 0g
  • Carbohydrates: 23.1g
  • Sugar: 7g
  • Sodium: 126mg
  • Fiber: 4.2g
  • Protein: 2.3g
  • Cholesterol: 15mg
Recipe type: Soup
Cuisine: British
Prep time: 
Cook time: 
Total time: 
A basic carrot soup with plenty of flavour options to add to spruce things up.
  • 30ml (2 tbsp) butter
  • 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
  1. Melt butter the butter in a large saucepan.
  2. Fry the onions gently until softened.
  3. Add the carrots to the saucepan and stir, trying to coat everything in butter.
  4. Cover and cook gently for 10 minutes, adding a little water if necessary.
  5. Add the rice to the vegetables.
  6. Immeditately pour the water or stock to the saucepan.
  7. Cover and cook for 20 minutes.
  8. Whizz with a hand blender or in a food processor.
  9. Return the purée to pan and reheat.
  10. Season with salt and pepper and season to taste.
  11. Divide among serving bowls and top with herbs.
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.


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  1. says

    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. 😉

  2. says

    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. 😉

  3. says

    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.

  4. Sophie, age 13 says

    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!

  5. Gai says

    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.

  6. Dianne Reynolds says

    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.

  7. says

    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!

  8. Dianne Reynolds says

    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!

  9. Gillian says

    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!!!!

  10. Marie says

    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 .

  11. marie says

    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 :-)

  12. Dawn says

    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!!!!



  14. Rosie says

    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

  15. hannah costin says

    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

  16. Joanne says

    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.

  17. Teresa says

    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.

  18. says

    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 :)

  19. Jean says

    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.

    • says

      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.

  20. moo says

    Don’t forget if you make ANY vegetable soup for your vegetarian friends don’t use chicken stock.. its not good for them.

  21. says

    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

  22. Holly says

    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 :)

  23. Jacqui says

    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 😉

  24. Heather says

    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

  25. says

    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


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