Simple Carrot Soup

Simple Carrot Soup

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Lee Crowell 1

"This soup is low-calorie, high-flavor comfort food and favorite in my house on a chilly autumn evening."
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1 h 10 m servings 114 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
  2. Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
  3. Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth.
  4. Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.


  • Cook's Note:
  • It is important to be very careful while using a hand wand in hot liquid - you may even want to wear an oven mitt during this step. A blender can also be used: if so, let the mixture cool to lukewarm before blending - do not attempt to process hot liquids in a blender. This soup is easy to personalize - add your favorite herbs and spices. Add cumin, curry power and nutmeg for an Indian flair. The addition of heavy cream gives a nice mouth feel for just a few extra calories per serving, but it can be omitted easily.


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Delicious and easy.. tarragon and thyme are nice in this. I used Greek yogurt instead of cream and it was prefect

I guess I am not a fan of Tarragon, but I liked this anyway. I had no half n half, so I added sour cream @ the end....after I pureed in blender. Very thick n creamy! I would make this again with...

I originally gave this a 3 star but changed it to 4 stars as my husband loved it (he can be picky, too) and went back for a second bowl. I do think it is the preference of spices. My original r...

Pretty, nutritious, and an inexpensive go-to soup. It cooked up beautifully in my pressure cooker in half the time, making it a quick meal, too. Thank you for sharing this recipe, Lee.

I didn't have any dried terragon so I substituted it with dried basil. Also added some uncooked bean sprouts to the hot soup before serving and let them cook in it's heat on the table. Added a l...

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