This post may contain affiliate links.
Carrot Soup is creamy, cozy, and secretly good for you, made with sweet carrots blended into a velvety bowl with a swirl of yogurt. I make a big pot on chilly weeknights when we want something light but warming, and even the kids slurp it down. It is the kind of simple, feel-good soup that fits right in with our white chicken chili.
Simmer carrots, onion, radishes, and garlic in broth, blend until silky smooth, then stir in yogurt for a light, creamy carrot soup.
Carrot Soup Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 40 minutes
- ⏳ Total Time: 50 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 102kcal
- 🌶️ Flavor Profile: Sweet, creamy, and lightly tangy
- ✋ Difficulty: Easy and blender-simple, like our Italian wedding soup
Quick Answer
Cook sliced carrots, onion, radishes, and garlic with salt, pepper, and half the vegetable broth in a pot until the vegetables are soft. Blend the mixture with the rest of the broth until smooth, return it to the pot, and stir in plain yogurt. Simmer 10 more minutes, then serve your creamy carrot soup topped with toasted pecans and parsley.
Jump to:
Why This Recipe Works
Click to see the technique science
- It is light but creamy. Blended yogurt gives it a velvety texture without any heavy cream, so it stays under about 100 calories a bowl.
- Just a handful of vegetables. Carrots, onion, radishes, and garlic are all it takes for a cozy, flavorful pot of soup.
- It is naturally sweet. Sweet carrots blend into a smooth, lightly sweet base that even picky eaters love.
- It is blender-easy. Cook, blend, and stir in yogurt. There is no fussy technique, just a smooth, simple soup.
- It is cozy and healthy. Packed with vegetables and naturally low in fat, it is a warming, feel-good bowl.
- It is make-ahead friendly. The flavor deepens overnight, so it is perfect to make ahead for easy lunches.
Why You’ll Love This Recipe
- It is creamy and cozy but light, made with plain yogurt instead of heavy cream.
- A handful of simple vegetables blend into a smooth, naturally sweet bowl of soup.
- It is an easy, feel-good soup, right alongside our white chicken chili.
Key Ingredients
Here is what goes into this light and creamy carrot soup. Just simple, wholesome ingredients.
- Carrots: the star of the soup. Sweet carrots give it color, body, and natural sweetness.
- Onion and Garlic: the savory aromatic base that balances the sweetness of the carrots.
- Radishes: a subtle peppery note that adds a little extra depth to the blend.
- Vegetable Broth: the simmering liquid. Use a good-quality broth for the best flavor.
- Plain Yogurt: stirred in at the end for a creamy, tangy finish without any heavy cream.
- Toasted Pecans: an optional garnish for crunch and a nutty contrast on top.
See recipe card for exact quantities.
Variations and Substitutions
This carrot soup is easy to adapt to your taste.
- Make it vegan: use coconut milk or a dairy-free yogurt in place of regular yogurt.
- Add warmth: a pinch of ginger, cumin, or curry powder is lovely with sweet carrots.
- Roast the vegetables: roast the carrots first for a deeper, caramelized flavor.
- Make it richer: swap the yogurt for heavy cream or coconut cream for a more indulgent bowl.
- Garnish your way: top with toasted pecans, croutons, or an extra drizzle of yogurt.
How to Make Carrot Soup
- Place the sliced carrots, onion, radishes, garlic, salt, pepper, and half the vegetable broth in a large pot. Cook over medium heat until the vegetables soften.
- Transfer the mixture to a blender with the rest of the vegetable broth and blend about a minute, until silky smooth.
- Return the soup to the pot, stir in the plain yogurt, and cook 10 more minutes on low. Serve topped with toasted pecans and parsley.
Recipe Tips & Tricks
- Slice the vegetables evenly so they cook at the same rate and blend smoothly.
- Cook until truly soft; tender vegetables are the key to a silky, lump-free soup.
- Vent the blender lid and blend in batches so the hot soup does not splatter.
- Add the yogurt off high heat so it stays creamy and does not curdle.
- Adjust the thickness with extra broth for a lighter soup, or simmer longer to thicken.
- Toast the pecans for the best crunch and a nutty flavor on top.
Serving Ideas and Suggestions
Creamy carrot soup is cozy on its own, but a few toppings make it special. Finish each bowl with toasted pecans, fresh parsley, and a swirl of yogurt.
Serve it with crusty bread for dipping, or as a light starter before a heartier meal like our beef stew. It also makes a great low-calorie lunch.
Pair it with a grilled cheese or a crisp salad for an easy dinner. It rounds out a cozy soup night with our Italian wedding soup and zuppa toscana.
Carrot Soup FAQs
Yes, it is a great make-ahead soup. Store it in an airtight container in the fridge for up to four days, and the flavor actually deepens overnight. Reheat gently on the stove, adding a splash of broth if it has thickened.
Absolutely. Carrot soup freezes well for up to three months. For the best texture, freeze it before adding the yogurt, then stir in the yogurt after thawing and reheating. Thaw it overnight in the fridge.
No. A regular countertop blender works great, just blend in batches and vent the lid for hot soup. An immersion blender right in the pot is even easier and means less cleanup.
This recipe uses plain yogurt for a creamy, tangy finish without heavy cream, which keeps it light. Blending the cooked carrots until completely smooth also gives the soup a naturally velvety texture.
Radishes add a subtle peppery depth, but you can leave them out or swap in a parsnip, a potato, or a little more carrot. Each will slightly change the flavor and body, but the soup will still be delicious.
Yes, it is light and nourishing at about 102 calories per serving. It is packed with vegetables, uses yogurt instead of cream, and is naturally low in fat, making it a great light lunch or starter.
Craving another cozy bowl? Try our hearty zuppa toscana next.
Easy Creamy Carrot Soup
Ingredients
- 6 medium carrots sliced
- 1 medium yellow onion large diced
- 3 large radishes sliced
- 3 garlic cloves sliced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 cups vegetable broth
- 1 cup plain yogurt
- toasted pecans optional garnish
Instructions
- Place the sliced carrots, onion, radishes, and garlic, salt, and pepper, with half of the vegetable broth, into a large stock pot and cook on medium heat until the vegetables soften.6 medium carrots, 1 medium yellow onion, 3 garlic cloves, 3 large radishes, 4 cups vegetable broth, ½ teaspoon salt, ¼ teaspoon pepper
- Remove from heat and place in a blender with the remainder of the vegetable broth.
- Blend the mixture until it becomes a smooth puree (around 1 minute).
- Place the mixture back into the pot, add the yogurt, and cook for an additional 10 minutes on low/medium heat, stirring as you go.1 cup plain yogurt
- Remove soup from the stove and serve with toasted pecans and parsley on top if using.toasted pecans
Notes
- Chop Evenly: The more uniform your carrot slices are, the more evenly they’ll cook.
- Don’t Skip the Radishes: They might seem like a strange addition, but radishes bring a subtle peppery note that boosts the carrot recipe to new heights.
- Taste as You Go: If you feel like your soup needs extra flavor, toss in a pinch of black pepper or a squeeze of lime juice.
- Blend Carefully: Hot liquids in a blender can be sneaky. If you’re using a stand blender, remove the center part of the lid or vent it slightly to allow steam to escape.
- Keep Toppings Handy: If you’re adding pecans and parsley, prep them while the soup cooks so you can sprinkle them on right away.
- Next Time, Try Roasting: For even sweeter carrots, try roasting them on a large baking sheet at high heat with a little oil before blending.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
