When the weather starts to cool down, there’s nothing like a warm and comforting bowl of soup to brighten up your day. And what better way to do that than with a deliciously creamy carrot soup? Carrots are a staple ingredient in many cuisines around the world, and when blended with aromatic spices and rich cream, they become a truly irresistible treat.
From classic roasted carrot soups to spiced Moroccan variations, we’ve gathered 18 of the most mouthwatering creamy carrot soup recipes that will satisfy your cravings. Whether you’re a fan of bold flavors or subtle nuances, there’s something on this list for everyone. So grab a spoon and let’s dive into the world of creamy carrot soup!
Roasted Carrot and Ginger Soup
Warm Up with Roasted Carrot and Ginger Soup
This vibrant orange soup is a perfect blend of sweet and spicy flavors, roasted to bring out the natural sweetness of carrots and spiced up with fresh ginger. Serve it as a starter or enjoy it as a comforting main course.
Ingredients:
– 2 lbs carrots, peeled and chopped
– 1 large onion, chopped
– 2 inches fresh ginger, peeled and grated
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss carrots, onion, and ginger with 2 tbsp olive oil, salt, and pepper on a baking sheet.
3. Roast for 30 minutes or until the vegetables are tender.
4. Blend roasted vegetables with vegetable broth until smooth.
5. Add heavy cream if desired for a creamy texture.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Creamy Coconut Carrot Soup
Warm up with this comforting and creamy soup that combines the sweetness of carrots with the richness of coconut milk. This recipe is perfect for a chilly evening or as a healthy lunch option.
Ingredients:
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chopped fresh carrots
– 1 cup chicken broth
– 1/2 cup coconut milk
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add carrots, broth, coconut milk, and cumin. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until carrots are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and blend in a blender or food processor.
4. Season with salt and pepper to taste. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Spiced Moroccan Carrot Soup
Warm up with this aromatic and flavorful soup, perfect for a cozy evening or as a starter for your next dinner party. The combination of sweet carrots, fragrant spices, and creamy texture will leave you wanting more.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chopped carrots
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1/2 cup heavy cream or coconut cream
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add carrots, cumin, smoked paprika, cinnamon, and cardamom. Cook for 5 minutes, stirring occasionally.
4. Add diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until carrots are tender.
5. Use an immersion blender or transfer soup to a blender and puree until smooth.
6. Stir in heavy cream or coconut cream. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Curried Carrot and Lentil Soup
This recipe combines the natural sweetness of carrots with the earthy flavor of lentils, all wrapped up in a cozy blanket of curry spices. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and grated
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– 2 teaspoons curry powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the carrots, lentils, broth, diced tomatoes, curry powder, and cumin. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Carrot and Sweet Potato Soup
Warm Up with a Hearty Carrot and Sweet Potato Soup!
This comforting soup is a perfect blend of sweet and savory flavors, made with carrots, sweet potatoes, onions, and aromatic spices. It’s a great way to start your meal or as a soothing snack.
Ingredients:
– 2 large sweet potatoes, peeled and chopped
– 4 large carrots, chopped
– 1 medium onion, chopped
– 3 cloves of garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. In a large pot, sauté the chopped onion and garlic in a little water until softened.
2. Add the chopped sweet potatoes and carrots, stirring well to combine.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
5. Use an immersion blender to puree the soup until smooth.
6. If desired, add heavy cream and season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Thai-Inspired Carrot Soup
This vibrant soup combines the natural sweetness of carrots with the bold flavors of Thailand, creating a delicious and refreshing meal. With a hint of spice and a burst of freshness, this recipe is perfect for a cozy evening in.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups carrots, peeled and chopped
– 2 cups chicken or vegetable broth
– 1/2 cup coconut milk
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add carrots, broth, coconut milk, ginger, and curry paste. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until carrots are tender.
4. Purée soup with an immersion blender or regular blender.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Carrot and Turmeric Soup
Warm Up with a Soothing Carrot and Turmeric Soup
This vibrant orange soup is a perfect blend of comforting warmth and invigorating spice, making it a great pick-me-up for any time of the year.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups carrots, peeled and chopped
– 1 teaspoon ground turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1 cup heavy cream (optional)
– Fresh herbs or paprika for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add carrots, turmeric, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Pour in broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until carrots are tender.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend, then return it to the pot.
6. If desired, stir in heavy cream to add richness.
7. Serve warm, garnished with fresh herbs or paprika.
Cooking Time: 25-30 minutes
Carrot and Coriander Soup
This creamy and aromatic soup is perfect for a chilly day. The sweetness of the carrots pairs beautifully with the earthy flavor of coriander, creating a deliciously comforting meal.
Ingredients:
– 2 large carrots, peeled and chopped
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground coriander
– 4 cups vegetable or chicken broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the chopped carrots, coriander, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots are tender.
3. Use an immersion blender (or transfer the soup to a blender) to puree the mixture until smooth.
4. If desired, stir in the heavy cream to add richness.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Carrot and Orange Soup
Brighten up a chilly day with this vibrant and refreshing soup, bursting with the natural sweetness of carrots and oranges.
Ingredients:
– 2 large carrots, chopped
– 1 large onion, chopped
– 3 cups chicken broth
– 1 cup freshly squeezed orange juice
– 1/4 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. In a large pot, sauté the chopped onion and carrots in a little oil until tender, about 5 minutes.
2. Add chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until carrots are very tender.
3. Use an immersion blender or transfer soup to a blender to puree until smooth.
4. Stir in freshly squeezed orange juice and heavy cream (if using).
5. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh parsley or chives.
Cooking Time: 25-30 minutes
Carrot and Apple Soup
Warm up with a comforting bowl of carrot and apple soup, perfect for crisp autumn days. This sweet and savory blend is easy to prepare and packed with nutritious ingredients.
Ingredients:
– 2 large carrots, chopped
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 large apple, peeled and chopped (Granny Smith or similar)
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the chopped carrots and cook for 5 minutes.
3. Add the chopped apple, vegetable broth, and salt and pepper to taste.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots are tender.
5. Use an immersion blender to puree the soup until smooth.
6. If desired, stir in heavy cream or half-and-half for added richness.
7. Serve hot, garnished with chopped fresh herbs (optional).
Cooking Time: 30-40 minutes
Carrot and Cumin Soup
This vibrant and aromatic soup is a perfect blend of sweet carrots and warm cumin spices, making it a delightful and comforting meal for any time of the year. With just a few simple ingredients and easy preparation, you’ll be sipping on this flavorful goodness in no time.
Ingredients:
– 2 large carrots, chopped
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. In a large pot, sauté the chopped onion and minced garlic until softened.
2. Add the chopped carrots, cumin, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until carrots are tender.
3. Use an immersion blender or transfer soup to a blender and puree until smooth.
4. If desired, stir in heavy cream to add richness and depth to the soup.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.
Cooking Time: 25-30 minutes
Carrot and Chickpea Soup
This vibrant soup is a perfect blend of sweet and savory flavors, with the natural sweetness of carrots and the creamy texture of chickpeas. It’s a delicious and nutritious meal option for any time of the year.
Ingredients:
– 2 large carrots, peeled and chopped
– 1 can (14 oz) chickpeas, drained and rinsed
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the chopped carrots with 2 tablespoons of oil, salt, and pepper on a baking sheet.
3. Roast the carrots in the preheated oven for 20-25 minutes, or until tender and lightly caramelized.
4. In a large pot, sauté the chopped onion and minced garlic in 1 tablespoon of oil until softened.
5. Add the roasted carrots, chickpeas, vegetable broth, and cumin to the pot.
6. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the flavors have melded together.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 40-45 minutes
Carrot and Parsnip Soup
Warm up with a comforting bowl of Carrot and Parsnip Soup!
Ingredients:
– 2 large carrots, peeled and chopped
– 2 large parsnips, peeled and chopped
– 4 cups vegetable or chicken broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: cream or yogurt for serving
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chopped carrots and parsnips, broth, and cumin. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender.
3. Use an immersion blender (or transfer soup to a blender) to puree until smooth.
4. Season with salt and pepper to taste.
5. Serve hot, with a dollop of cream or yogurt if desired.
Cooking Time: 20-25 minutes
Enjoy your creamy Carrot and Parsnip Soup!
Carrot and Leek Soup
A creamy and comforting soup that’s perfect for a chilly evening. This recipe combines the sweetness of carrots with the subtle flavor of leeks, making it a delicious and satisfying meal.
Ingredients:
– 2 large carrots, chopped
– 2 medium leeks, chopped (white and light green parts only)
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped carrots and leeks to the pot. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil.
4. Reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
6. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Carrot and Tomato Soup
This creamy soup is a perfect blend of sweet carrots and tangy tomatoes, making it a delightful treat for any time of the year. With its comforting aroma and velvety texture, it’s sure to become a family favorite.
Ingredients:
– 2 medium-sized carrots, peeled and chopped
– 1 large tomato, diced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 4 cups vegetable or chicken broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until softened, about 3-4 minutes.
3. Add the chopped carrots and diced tomato; cook for an additional 5 minutes.
4. Pour in the broth and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
6. Use an immersion blender (or transfer soup to a blender) to puree the mixture.
7. If desired, stir in heavy cream for added richness.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley or chives.
Cooking Time: 25-30 minutes
Carrot and Kale Soup
A vibrant and nutritious soup that combines the sweetness of carrots with the earthiness of kale, perfect for a cozy evening meal.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups mixed carrots (including baby carrots), peeled and chopped
– 2 cups curly kale leaves, stems removed and chopped
– 4 cups vegetable broth
– 1/2 cup coconut milk or heavy cream (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the carrots and cook for an additional 5 minutes.
4. Add the kale, vegetable broth, and salt and pepper to taste.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots are tender.
6. Use an immersion blender or transfer soup to a blender; blend until smooth.
7. Stir in coconut milk or heavy cream (if using); serve hot.
Cooking Time: 30-40 minutes
Carrot and Fennel Soup
This creamy soup combines the sweetness of carrots with the anise-like flavor of fennel, making it a perfect comforting meal for any season. With its subtle herbal notes and velvety texture, this recipe is sure to become a favorite.
Ingredients:
– 2 large carrots, chopped
– 1 large bulb of fennel, chopped (including the fronds)
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped carrots and fennel to the pot. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return it to the pot.
5. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or dill if desired.
Cooking Time: 30-40 minutes
Carrot and Butternut Squash Soup
This comforting soup combines the natural sweetness of carrots and butternut squash with a hint of spice, perfect for a chilly evening. With just a few simple ingredients, you can create a delicious and nutritious meal.
Ingredients:
– 2 medium carrots, peeled and chopped
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: cream or yogurt for serving
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss carrots and squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large pot, sauté onion and garlic in a little oil until softened. Add roasted vegetables, broth, and cumin. Bring to a boil, then simmer for 20-25 minutes.
4. Purée the soup with an immersion blender or transfer to a blender. Serve hot, garnished with a dollop of cream or yogurt if desired.
Cooking Time: 50-60 minutes
Summary
Get ready to cozy up with these 18 creamy carrot soup recipes! From classic roasted carrot and ginger soup to exotic Moroccan-inspired variations, there’s something for everyone. Discover how different spices and ingredients can elevate this simple vegetable into a deliciously complex dish. Whether you’re in the mood for a comforting bowl of curried carrot and lentil soup or a refreshing Thai-inspired take on the classic, these recipes are sure to warm your heart and fill your belly.
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