Savor the natural sweetness and velvety texture of carrot soup — a nourishing classic that combines fresh carrots, aromatic spices, and creamy broth. This vibrant soup offers comfort in every spoonful, celebrating wholesome flavors and simple ingredients for a delicious, heartwarming dish enjoyed by all ages.
Carrot soup is a timeless dish celebrated for its simplicity and nourishing qualities. Its roots can be traced back to European kitchens, where carrots have long been valued for their natural sweetness and vibrant color. Early recipes date as far back as the 18th century, with variations appearing in French, British, and German cuisines.
To prepare carrot soup, fresh carrots are sautéed with onions, garlic, and aromatic spices, then simmered in a flavorful broth until tender. The mixture is then blended until smooth, creating a velvety texture that is both comforting and elegant.
What makes carrot soup particularly interesting is its versatility—herbs like ginger or thyme can be added for extra depth, and a swirl of cream or coconut milk lends a luxurious finish. Its wholesome ingredients and inviting color make carrot soup a beloved choice for both everyday meals and special occasions.
This carrot soup recipe from Recipe Tin Eats is incredibly easy, requiring minimal chopping and simply boiling and blending the main ingredients for a quick, 40-minute total time. The flavors are a comforting balance of naturally sweet carrot and savory broth, elevated by the aromatic base of garlic and onion. The optional addition of bacon drippings and a touch of cream transforms the humble vegetable into a rich, thick, and over-the-top delicious soup.
Carrot Soup
Ingredients
- 1 tbsp olive oil or butter
- 4 slices streaky bacon, chopped (about 120g / 4 oz)
- 1 onion, chopped
- 2 garlic cloves, minced
- 5 large carrots, cut into 1.5 cm / 3/5″ chunks
- 1 litre / 1 quart vegetable or chicken broth (4 cups)
- 1/2 cup / 125 ml cream
- 3/4 cup / 185 ml milk (any fat %)
- Salt and pepper For Serving (Optional):
- Fresh thyme or chopped parsley
- Cream, for swirling
- Crusty bread
Directions
- Heat the oil in a large pot over medium-high heat. Add the bacon and cook until golden. Remove the cooked bacon from the pot with a slotted spoon, cool, then chop.
- Add the onion and garlic into the bacon drippings. Cook for 2 minutes until the onion is translucent but not browned.
- Add the carrots and stir well to coat them in the oil.
- Add the broth and stir. Cover the pot with a lid and adjust the heat to a moderate simmer. Cook for 20–25 minutes until the carrots are very soft.
- Remove the lid and turn the heat off. Use a stick blender to purée the carrot mixture until smooth (or cool slightly and transfer to a regular blender).
- Add the cream, milk, salt, and pepper to taste. Stir well. Adjust the thickness with more milk or water, if desired.
- Ladle the soup into bowls. Garnish with swirls of cream, the chopped bacon, and parsley or thyme, if desired. Serve with crusty bread for dunking.
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