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Homemade Creamy Carrot Soup

Homemade Creamy Carrot Soup

This Homemade Creamy Carrot Soup is velvety, naturally sweet, and packed with comforting flavors. Made with fresh carrots, aromatic onions, garlic, and a touch of cream, it’s a quick and nourishing soup perfect for cozy lunches, weeknight dinners, or holiday starters. Easy to make, healthy, and irresistibly delicious!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 33 minutes
Servings: 4 Servings
Course: lunch, Soup, Starter
Cuisine: American, Healthy
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil or butter
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 lb about 5–6 carrots, peeled and chopped
  • 3 cups vegetable broth or chicken broth
  • ½ tsp salt adjust to taste
  • ¼ tsp black pepper
  • ¼ tsp ground nutmeg optional
  • ½ cup heavy cream or coconut milk
  • Fresh parsley or chives for garnish optional

Equipment

  • Large pot or Dutch oven
  • Cutting board & knife
  • Wooden spoon
  • Blender or immersion blender
  • Measuring cups & spoons
  • Ladle

Method
 

  1. Sauté Aromatics
  2. Heat olive oil or butter in a large pot over medium heat. Add chopped onion and garlic; sauté until soft and fragrant, about 3–4 minutes.
  3. Cook Carrots
  4. Add chopped carrots, salt, pepper, and nutmeg (if using). Stir to combine. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes until carrots are tender.
  5. Blend the Soup
  6. Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, transfer in batches to a blender and blend until creamy.
  7. Add Cream & Heat Through
  8. Stir in heavy cream or coconut milk. Heat gently over low heat, adjusting seasoning as needed.
  9. Serve
  10. Ladle into bowls and garnish with fresh parsley or chives. Serve warm with crusty bread if desired.

Notes

For extra depth, roast the carrots at 400°F (200°C) for 20 minutes before adding to the soup.
Coconut milk makes a delicious vegan version.
Add a small pinch of ginger or curry powder for a warm, spiced twist.
Leftovers store in the fridge up to 3 days or freeze for up to 1 month.