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!
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!
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.
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.
- In a large heavy bottomed pot, start to soften onions, carrots and potatoes in butter.
- Pour in chicken stock and seasonings. Stir, bring to boil then reduce to simmer, covered.
- Cook for 20 minutes, or until all the veggies are very soft. Remove bay leaves.
- Transfer carrot soup to blender and blend until completely smooth. (Or use an immersion blender.)
- Pour back into pot, stir in heavy cream and serve.
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.
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.
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!
- Butter Drop Biscuits
- Angel Biscuits
- Watermelon Mint Salad
- Favorite Greek Salad
- Ambrosia Salad (more like a dessert, but delicious nonetheless!)
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!
Creamy Carrot Soup
- 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.
- Saute in hot butter 5 minutes, stirring occasionally.
- Increase heat to high and pour in chicken stock with seasonings.
- 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.
- Stir in cream and more seasonings, if desired. Keep warm over low heat until ready to serve.
- Serve with black pepper and fresh parsley for garnish, if desired.