Simple Homemade Carrot Soup

This thick and delicious simple homemade carrot soup could not be easier to make…or more delicious to eat!  A warm and wonderful and healthy lunch or light supper.

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 simple homemade carrot soup, something magic happens.  Carrot-wise.

What can I do with a lot of carrots?

Here’s a question that I find myself facing pretty regularly, because whether it is at Costco or my local farmer’s market (here’s how to find yours!), I am always figuring out new ways to carrot things up.

And one of my favorite ways is with soup. From creamy cauliflower carrot soup to creamy carrot feta soup, if the soup has a pile of carrots in it, I’m happy!

But sometimes a person just wants a simple soup where the carrot is the star of the show, and that is where this recipe comes in.

How do you make carrot soup from scratch?

Once you have gotten your hands on a couple pounds of carrots, bring 4 cups of chicken broth to a simmer in a large pot. (If you want to make this recipe vegetarian, you can swap out the chicken broth for vegetable broth.)

Scrub up your carrots and cut them into two inch chunks (you can peel them if you want to, but I usually don’t). Pop them into the simmering broth.

Add two peeled and chopped sweet onions and a pinch of thyme and simmer until carrots are soft, about 15-20 minutes.

Next! Transfer your soup to a blender and process until smooth – you will probably have to do this in batches. Or if you have an immersion blender you can blend right in the pot! 

One way or the other, return your soup to the pot, taste and season it up to your liking with sea salt and pepper.

I like a super thick soup, but if the soup is too thick for you, thin it with a little more chicken broth. Heat over low heat until it is nice and hot.

Now you have a decision. You can scatter on some toppings – in the picture up top, I sprinkled on some toasted pumpkin seeds and, um, some chopped bacon.

But I am also here to tell you that a bowl of simple homemade carrot soup is also a warmly satisfying comfort food all on its own.

Happy soup season, my friends!

Updated (and made even more delicious!) from a previously published Framed Cooks post!