i have shared my recipe for carrot soup once before, back in 2009. wow, that was a long time ago. i figured that i should re-share it now, since it is one of my most requested recipes and also because the recipe has changed a little bit over the years.

i started making this soup in my early twenties after eating a delicious carrot soup in a fancy restaurant, while living in florida. i craved that soup day after day. since the restaurant’s soup changed daily and there was no “soup schedule” in place, i sadly never got to have it again. after an extreme craving, i decided to try to recreate it myself. i researched online, looked through various cookbooks and started playing around with other carrot soup recipes. after several failed attempts, i finally came up with my own simple recipe and i think it’s just as good, if not better than the original bowl i had so long ago.

i make this soup two to three times a month and for most holidays. it’s very simple, full of flavor and the ultimate comfort food. the kids love it and we rarely have leftovers.



carrot soup

you will need:

8-10 unpeeled carrots, washed and sliced
1 large yellow onion, diced
2 cloves of garlic, minced
6 cups of chicken stock (you can substitute vegetable stock but i prefer using the chicken)
4 tbsp grape seed oil or butter
1 1/2 tsp marjoram
1 1/2 tps parsley
1 tsp thyme
1 1/2 tsp dill
1/2 a cup of heavy cream
salt & pepper to taste

heat grape seed oil or butter. add onion, stirring occasionally until golden. add garlic and cook for approx. one to two minutes making sure it does not burn. add carrots, chicken stock and spices. bring to a low boil and then simmer on low heat for 45 minutes. add heavy cream and let simmer for an additional 15 minutes. using an immersion blender, puree. salt and pepper to taste. serve hot. enjoy!

*note: the old version of this soup called for cornstarch to thicken it. i have found that this is unnecessary and the taste is much better without.


  • S

    I made this soup when you posted it in 2009! I also made it about 5 months ago – so good!

  • Mo

    I made this soup a few times (with vegetable broth) and it was amazing! Thanks for sharing the recipe.

  • Lucy

    I LOVE carrot soup. We have our own family version and it always goes down an absolute treat. Will definitely be tweaking ours now I’ve seen your recipe though. Hello marjoram!
    Lucy xo |

  • Libby

    I’ve been on the search for a trusted carrot soup recipe for a while! Thank you so much.

  • YP

    Any advice on replacing the heavy cream for ur dairy-free folks?
    Ive often used unflavored almond milk but was curious whether youve tried something tastier

    • Lindy

      For dairy-free, replace the heavy cream with So Delicious plain/original Coconut Milk Creamer.

  • Erika

    Yum – looks delicious! I am on a soup kick right now as I try to stock up my freezer before a new baby arrives next month! This is going on my list:) I also love Carrot Ginger Soup.

  • Jesse

    oh never enough soup this time of year. i’m thinking some sort of chowder is in order for this fall weekend:

  • sarah

    Merci, je suis obligĂ© d’utiliser un traducteur mais j’ai compris la recette et vais m’empresser de la refaire ! En passant, j’adore ton blog.

  • Sarah Kyle (Lady Go Lightly)

    It’s starting to get chilly around here so this looks perfect! I will have to try it. Thanks for sharing.

  • Victoria

    Definitely one for the Fall recipes to try out. Love carrot soup.

  • Marisa

    i was thinking dairy free too, and might try some light coconut milk i have leftover + a little bit of ginger?

  • lauren

    I have never made carrot soup, but this sounds amazing! We have loads of carrots in our garden right now. Perfect for fall! Thanks for (re)sharing!

  • Tori

    This soup looks so tasty! This is getting me all excited for Fall! Thanks for sharing again:)
    Much love,

  • Anita

    I love carrot soup. Thanks for the great reminder! I usually add yellow curry to mine, but I’m going to try your version with the herbs.

  • Juju at Tales of

    YUM! I’m so saving this recipe.

  • Isabel

    you should try jazzing it up with a swig of orange juice. It gives it acidity and balances the cream.

  • Kathrine

    Need to try this. My son loves carrots!!

  • Allie @ 6000 Miles to Home

    I love that you linked to the immersion blender – thanks! I’ve been trying to decide if it’s worth it to get once since you can usually get the same effect with a hand mixer or food processor…..but I think I’m feeling a soup-kick this winter so it might be the time!

  • Jenna

    Yum! Great way to enter fall. Saving this recipe. Thank you :)

  • Vanessa

    Only because I so appreciate carrot soup…I will link you to this recipe: It takes about 30 minutes from start to finish and has a great kick without being overwhelming. It’s my favorite last minute dinner that tastes amazing. It’s also awesome for friends who have dairy restrictions. I will have to try your recipe as the winter starts to hit Texas.

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