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carrot soup in white bowl

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.
Course Dinner, Soup
Cuisine American
Keyword creamy carrot soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 268kcal
Author Lauren's Latest


  • 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