Easy Carrot Soup

This fresh Carrot Soup is easy and delicious. It can be made in the summer with your excess garden harvest or in the winter with store-bought carrots. It freezes well, so you can use up a lot of garden carrots. It’s a perfect bowl of health food to get you through the long, cold winter months.

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You know when you look in the vegetable drawer and there is a bag of carrots that got lost in the bottom? This is the perfect way to use them up quickly! Make a double batch because it freezes so well and makes a great lunch or light dinner with a sandwich! Best of all, it is super easy!

What you need

• Carrots: Use any carrots that you have access to.
• Peppers: Roasted bell peppers give the soup a nice flavor.
• Onion: White or yellow onion will work just fine.
• Garlic: Use fresh garlic if you have some on hand.
• Vegetable Stock: We make our own from our kitchen scraps.
• Turmeric: Turmeric has many health benefits and is said to be an antioxidant.
• Ginger: Freshly grated ginger has the best flavor. Pro tip: Store ginger root in an airtight container on your freezer door for easy access when needed.
• Salt and Pepper: Kosher or sea salt and freshly ground black pepper.
• Coconut Cream: Just skim the thick stuff from the top of a can of coconut milk.

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How to Make it

All you have to do, literally, is rough chop the vegetables, throw all of the ingredients in a saucepan, and bring it to a boil. Then, reduce the heat and simmer until the vegetables are very soft. Once the vegetables are soft, run an immersion blender through the soup until it is very smooth.

This soup can also be cooked in a slow cooker. Place all of the ingredients, except the coconut cream in the slow cooker container. Cook the soup for 2-3 hours on high or 5-6 on low until the vegetables are very soft. The time will depend on how small you cut the vegetables.

To cook it in the Instant Pot, place the vegetables, stock, and spices into a steamer basket. Attach the lid. Seal the vent. Set the time for five minutes on pressure cook. Once the time is up, let the pressure naturally release for 5 minutes, then manually release the remaining pressure. Finish the soup with the coconut cream and then use the immersion blender to finish the soup.

How to Store Leftovers

Store leftover soup in the refrigerator for 3-4 days in an airtight container.

For longer storage, freeze leftovers. We make a large batch and package it in freezer containers in single-serving portions.

We like this soup best the next day, because the flavors have time to mingle.

It’s easy, healthy, and delicious. What more could you ask? Use leftovers for a quick lunch or light dinner with a grilled cheese sandwich for a complete, easy meal.

With carrots, peppers, garlic, turmeric, and ginger, this soup is a powerhouse of vitamins and antioxidants.

Other Delicious Soup Recipes

• Yellow Squash Soup
• Venison Soup
• Mexican Turkey Soup
• Asparagus Soup
• Cheesy Cauliflower Soup

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Tools I Use to Make Carrot Soup

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• Pot
• immersion blender
• cutting board
• chef’s knife

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Please ask any questions or share your comments in the comments section below. We’d love to hear from you.

I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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Originally published December 1, 2017. Updated May 31, 2024.