If you’ve ever wanted a soup that can double as an appetizer, warm you up in a winter night, or cool you off in a summer day for lunch. This is it. Easy Creamy Carrot Soup is so versatile and quick to make that no matter what the occasion, it’s flat-out delicious!
This recipe can easily be dairy free, gluten free, Vegan, and packed with so much Beta Carotene that you’ll be able to see a black cat, in a dark room, at night, blindfolded! (I’ll stop now). But your eyes will thank you.
You can knock out this soup in a less than 20 minutes. So if friends are coming by for lunch, this is a really handy recipe to have on hand. I’ve been making this recipe for clients in my Private Chef business for years, especially when they have dietary restrictions. This recipe has been a foundation to meet individual needs.
Some of my clients are trying to lose weight to maintain a healthier lifestyle. For them, this soup is done without cream, or butter, and the challenge is keeping it light without losing creaminess. A Vitamix (<- affiliate) gets the job done, with rotating blades at 34,000 rpm, EVERYTHING becomes a smooth, creamy, decadent consistency.
Every time I write one of these recipes, I dig a little into the story and background of each recipe, (did you know the French used to make this soup with potatoes as well?). This version is simplified, delicious, and just so versatile!Print
This incredibly versatile carrot soup recipe is your go-to for easy smooth carrot soup deliciousness. You can make it and dress it up with awesome ingredients to make it your own!
8 oz onions chopped
8 oz carrots chopped
12 oz Chicken or Vegetable Stock
3 Oz Honey
Saute onions until they’re translucent.
Add Stock, vegetable or Chicken
Cook until carrots are fork tender and blend in the vitamix.
Add Honey and season with Kosher salt and White Pepper
Cold summer soup ideas: add pomegranates!
Thai Inspired: Add full fat coconut cream, cilantro, sriracha, and chopped peanuts.
French inspired: add 2 tbsp of cream and a knob of butter.
Vegan notes: Replace honey with sugar and chicken stock with vegetable stock or water.
A little about me
I’m a chef and a former psychologist. I spent years studying how we experience food to make the best eating experiences possible- and I show you how to eat well on this site. I host secret popups in Miami, FL teaching people how to approach good food that’s never been done before.