Easy Carrot Soup!

Carrots, carrots, carrots – I love ’em.  Maybe it’s the sweet crunch.  Maybe it’s that they are the perfect portable guilt-free snack.  Maybe it’s my red hair – who knows?  One thing I do know is that when you take carrots and onions and thyme and chicken broth and cook and blend them up into a thick, creamy, dreamy soup, something magic happens.  Carrot-wise.

The first thing you need?

Carrots.  Lots of ’em – a couple of pounds, to be precise.  I love buying carrots with the tops on.  You can in fact cook and eat carrot tops in various different ways, and one day I will try that, but in the meantime they just look so green and pretty.  Anything green during this endless winter is my friend.

Anyway, you’re going to cook up those carrots with some onions and some herbs in your favorite chicken broth (I like the Imagine and Pacific brands in the box) until everything is nice and tender, about 15 minutes or so.  Then transfer everything to your blender (you will probably have to do this in batches) and let it rip.  After about a minute, you will have a perfect, creamy, carroty soup.  Taste and season it up with a little salt and pepper, and if you are a purist, carrot soup-wise, you’re done.

I’m not a purist, and I had some lovely thick-cut artisan bacon in my fridge.  So you KNOW what I did.

I also had some spicy pumpkin seeds, so they went on there too.  Other things that would be delicious on top of this soup?  Chopped scallions. Toasted walnuts.  Bread crumbs sauteed in a little olive oil and sea salt.  Or you could just eat it plain and perfect…as long as you eat it.  Soon!


Easy Carrot Soup!
Serves: 4-6 servings
  • 2 pounds of carrots, cut into large chunks. You can peel them or not - I usually don't!
  • 2 onions, peeled and quartered
  • 1 tablespoon fresh thyme, or 1 teaspoon dried
  • 4 cups chicken broth
  • Salt and pepper to taste
  • Your choice of toppings - bacon, toasted nuts and sauteed bread crumbs are all wonderful!
  1. Bring the chicken broth to a simmer in a large pot. Add carrots, onions and thyme and simmer until carrots are soft, about 15-20 minutes.
  2. Transfer to a blender and process until smooth - you will probably have to do this in batches. Return to the pot.
  3. Season to taste with salt and pepper, and if the soup is too thick for you, thin it with a little more chicken broth. Reheat over low heat until it is nice and hot.
  4. Ladle into bowls with your choice of toppings - and plain is wonderful too!


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  1. Rachel says

    This looks rather nice; I usually make my carrot soups like this but without the thyme and with curry powder, garam masala and cinnamon and serve with blobs of plain yogurt.

  2. says

    YUM!!!…I can’t wait to try this recipe. It seems so easy!…even though I’m generally not a creamy vegetable soup kind of person. i.e…pea soup. O_O I’ve eaten it, but not by hunger urges! LOL But for some strange reason, I can almost taste this carrot soup by looking at it!! :-] Maybe it was the bacon. Or the spicy pumpkin seed idea. YUM!!! Whatever the reason, I’m all over this one. THANK YOU!! :-)

  3. Anne says

    A little more complicated, but if you toss the onions, carrots and some apple with olive oil and roast them until browned and tender, you’ll get a whole ‘nother dimension to the flavor. Garam masala is nice; or ginger alone. Guess what I’m having for dinner tonight!

  4. says

    I will make this tonight !
    I love carrots and I love soup, especially these days so this is perfecto.
    So pretty too :)
    I like Annes idea of roasting everything first .. and I always throw fresh ginger in my soups. I think we will all be having the same dinner tonight lol


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