A special ingredient makes this the best Creamy Carrot Soup. It's well balanced with savory and sweet, and lusciously creamy without cream. In just 25 minutes you'll see why everyone loves it!
Who else ambitiously buys veggies and never cooks them? Yep, I knew it wasn't just me. Thankfully, fresh carrots last a long time, but when you can't ignore them any more THIS is the dish you want to make!

I had a whole bag of carrots to use so I made this soup to get rid of them all at once. My mom exclaimed, "Soup?! In June?!" She thought I was crazy, but she's my taste tester so she had to try it.
Well guess what: She ate it all and asked me to make it again the following week. Now she asks for it regularly, just like my tomato soup and chickpea spinach curry.
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Ingredient Notes
- Pacific Foods Vegetable Broth (Low Sodium):
The secret ingredient that makes this simple carrot soup the best! I've tried it with a different broth and it was nowhere near the same result. The main ingredient in Pacific Foods' vegetable broth is carrots. Go figure. I didn't realize this until after the disappointment of trying a different broth.
- Butter:
Butter is integral to the soup's flavor. The recipe calls for salted butter, but if you use unsalted butter, add what the recipe calls for, then salt to taste. I recommend adding ¼ teaspoon at a time.
Full ingredient list in the recipe card.
Substitutions & Nutrition
- If sodium is a concern, use no-salt-added broth and butter.
- I haven't swapped the butter out, but if I had to I'd use extra virgin olive oil, or I'd try butter flavored coconut oil.
1 serving = 1¼ cups
4 servings total
Carrots are low glycemic at 32 on the index scale.
How to Make Carrot Soup
This recipe couldn't be any easier!
To start, heat a large pot on low heat.
For reference, my stove's dial goes from Low, 1, 2...-...10. When making this soup I put it on 3½.
Keeping the heat low in the beginning is crucial so the butter doesn't burn.
Allow the pot to heat while prepping the vegetables so it's sufficiently hot.
1. Chop the onion and peel the garlic. Size and shape don't matter.
2. Peel and slice the carrots into rounds. When the carrot gets too thick, slice them in half lengthwise and slice into half-moons.
3. Add the butter to the pot. When the butter coats the surface, add the onions and garlic in an even layer. Cook for 5 minutes, stirring halfway through.
4a. Add the carrots and broth to the pot.
4b. Cover with a lid. Turn the heat to high to bring to a boil, then turn down to simmer. Simmer for 10 minutes or until carrots break apart with a fork.
5. Carefully transfer soup contents into a blender. Add the salt and pepper. Cover and blend, starting on low speed, and increase slowly until the highest speed is reached. Blend until smooth and creamy; no more than 3 minutes. Ready to serve!
To transfer carefully without splattering, I spoon the carrots into the blender with a ladle, then pour the broth in.
Would you look at that! Now that's carrot soup!
Serving Suggestions
I eat this carrot soup cold for a quick bite some days, but here are more options.
- A rosemary garlic bread (low carb or keto) would pair beautifully here. Almond flour cornbread is also an option.
- I've added nutritional yeast for protein. It didn't alter the flavor but it did add texture. Hemp seeds are another easy protein add.
- You can add canned coconut milk or cream for flavor.
- Garnish with fresh parsley, cilantro, or basil.
- For some texture, top with chopped pistachios, pine nuts, or pepitas.
- Add a spoonful of turmeric to increase anti-inflammatory properties. The carrot flavor is so strong you won't even taste the turmeric.
Low glycemic meal ideas:
Recipe FAQs
Yes, diabetics can have this carrot soup because there are no added sugars and one serving counts for one carbohydrate (in diabetic terms). Carrots have a low to moderate amount of carbs, and good fiber.
About one-third of the carbs in carrots are fiber, making it a good source of fiber.
One serving of this carrot soup is 244 calories.
In a soup that's blended, the creamy texture can be achieved with a high-power blender; blending for 2 or more minutes to emulsify.
Refrigerated in an air-tight container carrot soup will last for 7 days, or 3 months if frozen.
More Comforting Soup Recipes
Did you make it? Tell us how it turned out in the comments below.
Recipe
Creamy Carrot Soup
- 6 Tablespoons Butter (salted)
- 1½ cups Yellow onion (approx. 1 medium onion)
- 4 cups Carrots (approx. 3 large carrots)
- 2¾ cups Pacific Foods low sodium vegetable broth
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
- Heat a large pot on low heat. For reference, my stove's dial goes from Low, 1, 2...-...10. When making this soup I put it on 3½.Chop the onion (size and shape don't matter) and peel the garlic.
- Peel and slice the carrots into rounds. When the carrot gets too thick, slice them in half lengthwise and slice into half-moons.
- Add the butter to the pot. When the butter coats the surface, add the onions and garlic in an even layer. Cook for 5 minutes, stirring halfway through.
- Add the carrots and broth to the pot. Cover with a lid. Turn the heat to high to bring to a boil, then turn down to simmer. Simmer for 10 minutes or until carrots break apart with a fork.
- Carefully transfer soup contents into a blender. Add the salt and pepper. Cover and blend, starting on low speed, and increase slowly until the highest speed is reached. Blend until smooth and creamy; no more than 3 minutes. Ready to serve!
- 1 serving = 1¼ cups 4 servings total
- Pacific Foods brand of vegetable broth is what makes this recipe outstanding.
- Salt to taste.
- Blend with a high power blender for an ultra creamy texture.
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