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."

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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.
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  • 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.

Oct 02, 2013

superb! I added garlic, nom nom nom!

Jan 04, 2014

I love this soup, and am actually making it right now! The recipe is easy, not time consuming, and very good. I add a 1/2 teaspoon of cumin to my recipe (it just seemed right), and the flavor is even more lovely. I will always be making this in the future ??

Nov 08, 2013

It is a good recipe! I did make it with plant based substitutions such as almond milk for the whipping cream and vegetable broth for the chicken broth. I omitted the butter. Other than that I made it according to how it was written. The only thing I will change in the future is use half of the ginger. It was a little much for my taste. It freezes well. I make soups and freeze them in individual servings to pull for my work lunches or to have something quick to eat on hand.

Oct 02, 2013

Delicious! I will make this again! I didn't have access to cream so I substituted 3/4 cup of milk with 1/3 cup of butter. Based on other reviews I also doubled the recipe. My husband can't handle too much spice so I halved the curry.


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  • 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.

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