Carrot Soup Recipe -
Carrot Soup Recipe
  • READY IN 30 mins

Carrot Soup

Recipe by  

"Creamy carrot soup .....yummy! Serve with a nice green salad and cornbread!"

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Ingredients Edit and Save

Original recipe makes 2 to 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Steam carrots until tender.
  2. In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
  3. In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and ground red pepper. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.
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Reviews More Reviews

Most Helpful Positive Review
Feb 23, 2003

Very delicious and tasty. My husband was sick today and really doesn't enjoy soup but this great soup did the trick. I eliminated the parsley, put half (milk) and half (half and half) and after it was all done, I made it boil once again to make all the flavours come through. I also used 1 tsp dried basil instead of fresh. 10/10!!!!

Most Helpful Critical Review
Feb 13, 2004

For my first batch I didn't read the reviews and added the full teaspoon of pepper. I can't believe someone would want it this hot. You couldn't even taste the soup. Second batch, No pepper. It was better but I was still scarred from the first.


79 Ratings

Jan 26, 2004

WARNING: WAY TOO SPICY!!!! This recipe would be 5 stars if I hadn't added the red pepper. I didn't look at the previous reviews and added the amount called for. I had to throw the ENTIRE batch away because it was so hot nobody could eat it. I will make this again but only with 1/8 Teaspoon Red Pepper. You can't imagine how spicy this recipie is- and we like spice! I am still trying to cool down and we ate it 5 days ago.

Jul 16, 2007

This soup is different that I had hoped it would be, but surprisingly very tasty anyway. I used a 1/2 teaspoon of un-ground red pepper instead of the full amount, substituted the half and half for milk and used 3/4 cup of the water from the steaming of the carrots in place of the 3/4 cup of vegetable broth.

Jun 03, 2010

I really liked this soup and it was a great way to use a bunch of baby carrots I had on hand. I didn't have fresh herbs so I used 1 tsp of dried instead. I knew 1 tsp of cayenne pepper would be way too much for us so I cut it down to 1/4 tsp and then 1/8 tsp. Still has a kick so if you don't like spicy soup you would want to omit it completely or just put a sprinkle in. I also added a soup ladle of the cream base to the carrots before adding them to the pot. This helps prevent the "skin" from forming on a cream-based soup while it is sitting on the stove.

Dec 22, 2002

I am a great fan of a carrot soup made by old german friends. I came to this site for a good carrot soup recipe, however I have to admit I was disapointed in this recipe. Carrots and cayenne don't seem to harmonize, in my opinnion anyway. Also, I don't think I steamed the carrots enough, and even after blending them in the food processor the soup was still lumpy/grainy. Maybe my previous experience with carrot soup set my standards too high??!

Dec 03, 2010

For a less spicy and more complex taste - take out the cayenne pepper and replace with fresh minced ginger.

Sep 01, 2007

had some carrots that i needed to use up, and had all the other ingredients on hand except basil, substituted dill. excellent taste, but i use 1/4 t cayenne on a daily basis, and 1 T was even too much for me. my lips were tingly after every bite :)


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  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 27.2 g
  • 9%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 542 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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