Learn how to make fresh carrot soup from scratch in a few easy steps.
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.
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.
- Ginger, freshly grated or dried
- 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.
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.
- Nuts such as slivered almonds, hazelnuts or walnuts
- Grated cheese, such as Cheddar, Parmesan, Provolone or Romano
- Cream, e.g. single cream, double cream, sour cream or crème fraîche. Lower fat versions will work too.
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.
Top and tail the onion, the cut it in half.
Slice the onion evenly.
Next, we have to prepare the carrots.
Peel the carrots.
Top and tail the carrots too.
Roughly cut the carrots and you’re just about ready!
Melt some butter in a large heated pot.
Fry the onion in the butter until it has softened.
Add the chopped carrots to the onions and stir well, making sure everything gets covered in 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.
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.
As soon as the vegetables have finished steaming, add the rice.
Immediately after adding the rice, add the stock. We don’t want the rice to burn, do we?
Simmer the pot of vegetables gently for around 20 minutes until everything is very tender.
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!
There you have it. Perfectly smooth carrot soup in a few easy steps!
You can pimp up your soup with sour cream, yogurt, single or double cream and serve it with buttered bread.
What other bloggers did to their carrots:
- Margot added sesame, ginger and honey to hers.
- 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
- 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
- Melt butter the butter 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.