Creamy Simple Carrot Soup Recipe

Ever had carrot soup? If not, you’re in for a real treat. My Simple Carrot Soup recipe will knock your socks off!

Course Appetizer, Main Course

Cuisine American

Keyword Carrot Soup

Prep Time 10

Cook Time 40

Servings servings

Calories 102kcal

Author Dana DeVolk

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

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.