Cream Of Carrot Soup Recipe -
Cream Of Carrot Soup Recipe
  • READY IN hrs

Cream Of Carrot Soup

Recipe by  

"This is my little picky eater's favorite soup."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr 15 mins


  1. Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
  2. Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.
Kitchen-Friendly View


  • Cook's Notes:
  • If the soup is too thick after adding the cream, dilute it with small amounts of water until desired consistency is reached.
  • You can also puree the soup in a large bowl using a hand mixer.

Reviews More Reviews

Most Helpful Positive Review
Oct 03, 2012

How Fantastic this is! The ginger and curry is an unexpected and delicious hit of flavour in what I imagined was going to be a basic soup. Even the kids liked it - and you know what high praise that is!!

Most Helpful Critical Review
Mar 07, 2014

This was super easy to make and made for a nice dinner on Meatless Monday served with fresh rolls. But it wasn't a standout and I probably won't make it again. Taste is extremely subtle. In fact it took several mouthfuls to even detect a taste at all. I suppose experimenting with the spices might improve the flavor but with so many great soup recipes on this site, I'll probably just file this under not repeatable. Inexpensive and easy though so if you like mildly flavored, try this.

Jan 30, 2013

Carrots are my favorite vegetable and this soup is delicious. I've made it twice in two weeks. I usually always follow a "new-to-me" recipe exactly as written the first time, then tweak to my liking if necessary. But, this time, I thought I knew better and added freshly grated ginger because I also love ginger. It was very good, but the fresh ginger overpowered the carrot flavor. And, afterall, this IS carrot soup. The second time I made it, I used powdered ginger as the recipe called for. Still delicious, and the the carrot flavor was much more pronounced. I will make this again and again following the recipe to the letter, but I think I will roast some (bite sized) carrots in the oven to add at the last minute. My DH needs something to chew. A wonderfully satisfying comfort soup. I LOVE this stuff!

Nov 10, 2013

Easy and delicious. I love this soup. I did use vegetable broth in place of chicken and also added some garlic. Used my immersion blender and dinner was on the table in less than an hour. Perfect for hectic nights. Served with a salad, and felt like I was doing my body many favors.

Mar 24, 2014

Great tasting simple soup I am not a fan of carrot soup but I had a delicious one at a restaurant and wanted to recreate the same thing at home. This recipe was exactly what I was looking for! I ajusted a few things: being lactose intolerante I ommited the cream and just put more broth; also added 2 gloves of garlic and used 1/2 sweet potato instead of regular potato. This recipe is a keeper, everyone one loved it!

Feb 21, 2014

I doubled the recipe other than the spices, (not a big fan of ginger and my 17 yr old hates curry.) I added garlic and 1/4 t. of nutmeg. Trying to save on calories, I used olive oil instead of butter and I also used nonfat milk rather than the cream. It was delicious; my boys had two big bowls each. I love the sweet carrots with the curry and hint of ginger. Will definitely make again with my changes.

Jun 27, 2014

This was so good! The perfect carrot soup if you ask me. I must add that I modified slightly using Land o Lakes light butter and 2% milk since that's what I had. It was so perfect even with this reduction in fat; silky smooth, mildly sweet, with a hint of spice. The curry isn't a strong presence here, which was fine by me...........but if you really like to taste the curry you may want to add more.

Oct 02, 2013

superb! I added garlic, nom nom nom!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 169 kcal
  • 8%
  • Carbohydrates
  • 14.8 g
  • 5%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 586 mg
  • 23%

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

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

How to Make Cream of Asparagus Soup

See how to make creamy fresh asparagus soup.

Best Cream of Broccoli Soup

See how to make a simple, quick homemade broccoli soup recipe.

Cream of Mushroom Soup I

See how to make rich, creamy mushroom soup from scratch.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States