Creamy Carrot Soup

5 from 2 votes

This post may contain affiliate sales links. Please read my disclosure policy.

This Creamy Carrot Soup is simplicity at its finest. A ridiculously easy, thick and creamy soup that is made with carrots, onions and potatoes. It’s the perfect comforting soup for Fall.

This is a super old recipe that I am thrilled to be sharing with you today! Nothing beats hot soup on a cold day, especially my Mom’s Creamy Carrot Soup. Being so far from home makes me homesick occasionally and food is much cheaper to buy than a few plane tickets! Pair this with her Potato Rolls and Mint Brownies for a Lauren’s Latest taste of home!

carrot soup in white bowl

Creamy Carrot Soup

If you know me personally or any of my family, you will know my Mom is a great home cook. This carrot soup was always *always* on the menu week to week during the cold winter months when I was a kid. Growing up, it was a staple and it has turned into a staple at my house, too! (Always always served with crepes!)

Let me now count the ways why you will fall in love this soup: (1) It’s easy to make (2) all the ingredients are common and inexpensive (3) it’s pretty low effort and fast (4) it’s a very comforting and satisfying meal (5) it’s an easy way to get your kids to eat a bunch of veggies.

This humble carrot soup is a knock out of a recipe and will have you adding it to your weekly menu too!

Love soup? Here are a few of my family favorites: Creamy Cauliflower Soup, Broccoli Cheese Soup, Crockpot Chicken Tortilla Soup, Skinny White Chicken Chili.

adding spices to carrot soup

Main Ingredients Needed

I mentioned this above, but I think its worth mentioning again that this Carrot Soup requires simple, inexpensive ingredients. Take a peek at this short list!

  • Butter– all good soups start with butter! I use salted butter but unsalted  or even olive oil is fine. Use what you have!
  • Onions, Carrots, Potatoes– one onion, two pounds of carrots and one big potato (about 3/4 pound)
  • Chicken Broth– adds a mild flavor to the soup without realizing it is
  • Bay leaves, Thyme, Salt & Pepper– seasonings!
  • Heavy Cream– to make this an extra creamy soup after blending. If you’re trying to save calories, use half and half, milk or fat-free half and half.

blended carrot soup in blender

How to Make Carrot Soup

Start to finish, this recipe takes about 30 minutes. The longer it simmers, the more flavor you’ll get out of your bay leaves and thyme. All exact measurements and directions are listed in the recipe card below.

  1. In a large heavy bottomed pot, start to soften onions, carrots and potatoes in butter.
  2. Pour in chicken stock and seasonings. Stir, bring to boil then reduce to simmer, covered.
  3. Cook for 20 minutes, or until all the veggies are very soft. Remove bay leaves.
  4. Transfer carrot soup to blender and blend until completely smooth. (Or use an immersion blender.)
  5. Pour back into pot, stir in heavy cream and serve.

adding heavy cream to soup

Do I have to blend this soup?

I suppose this recipe would taste similarly if you didn’t choose to blend it, but I would highly *highly* recommend it as it gives a much creamier texture and is much more enjoyable to eat…at least in my opinion.

I used my blender (this is the one I own) to make this completely smooth, but an immersion blender works just as well with less dishes! Just be sure to remove the bay leaves before blending.

Making Carrot Soup Ahead

Can you make carrot soup ahead of time? Yes, you absolutely can! It will last up to 4 days in the refrigerator as long as its stored in an airtight container. To reheat, simply microwave by the bowlful, or place back into a pot and reheat gently over low heat.

ladling carrot soup out of pot

Freezing Instructions

To freeze carrot soup, make recipe according to written recipe, being sure to exclude the heavy cream. Store in an airtight container and freeze for up to 4 months. When ready to serve, defrost in the refrigerator or microwave slightly before transferring to pot to reheat completely. Stir in heavy cream right before serving.

What to Serve with Carrot Soup

I get that my family was a little untraditional serving crepes, so here are a few other more traditional options for you!

carrot soup with pepper and parsley

I hope you love this recipe as much as we do! It’s a great one to save for those busy weeknights. Have a great day, friends!

carrot soup in white bowl
PrintPrint Pin ItPin It
5 from 2 votes

Creamy Carrot Soup

This Creamy Carrot Soup is simplicity at its finest. A ridiculously easy, thick and creamy soup that is made with carrots, onions and potatoes. It's the perfect comforting soup for Fall.
servings 6 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 3 tablespoons salted butter
  • 1 large onion
  • 4 small potatoes peeled
  • 2 lbs carrots peeled, I use organic
  • 4 cups good chicken stock or vegetable broth
  • 2 bay leaves
  • 1/2 teaspoon dried thyme leaves or 1/4 teaspoon ground thyme
  • salt & pepper to taste
  • 1/2-1 cup heavy cream


  • In a large pot over medium heat, melt butter. Chop onions, potatoes and carrots into large chunks.
    carrots and potato on cutting board
  • Saute in hot butter 5 minutes, stirring occasionally.
    carrots, onion and potato in pot
  • Increase heat to high and pour in chicken stock with seasonings.
    adding spices to carrot soup
  • Bring to boil, reduce heat to simmer and cover. Cook 20-30 minutes or until all veggies are soft. (This time will depend on how large your vegetable chunks were!) Once everything is tender, remove bay leaves and puree soup using a blender or immersion blender.
    blended carrot soup in blender
  • Stir in cream and more seasonings, if desired. Keep warm over low heat until ready to serve.
    adding heavy cream to soup
  • Serve with black pepper and fresh parsley for garnish, if desired.
    carrot soup in white bowl


I just like a hint of thyme in this recipe, so try it out as is and then adjust it to your liking!


Calories: 268kcal | Carbohydrates: 24g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 520mg | Potassium: 662mg | Fiber: 5g | Sugar: 12g | Vitamin A: 21317IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 2mg
Course: Dinner, Soup
Cuisine: American
Keyword: creamy carrot soup

Share a Comment

Your email address will not be published.

Recipe Rating

6 Responses
  1. Melissa

    5 stars
    Loved it. Made it for some family and I’m excited to make it again. It used up a lot of my garden’s carrots. Tasted so good!

  2. Thanksgiving Recipe Round-Up

    […] January Turkey Veggie Tray by Eating with Food Allergies Fall Pumpkin Dip by She Wears Many Hats Creamy Carrot Soup by Lauren’s Latest Sweet Potato Pulled Pork Sliders by Lauren’s Latest Autum Chopped […]

  3. Briana

    Nice! I will probably make this very soon since I just bought a large bag of carrots at the grocery store and then came home and realized we already had one! Oops, Carrot soup is calling my name now!