Creamy Carrot Soup - Made with tender carrots, onions, and smoky bacon, simmered in chicken broth with plenty of herbs and spices. Add heavy cream for a silky smooth finish!
Creamy carrot soup is earthy, rustic, and incredibly soul-warming with plenty of nutrients and flavor. We sauté the carrots and onions in rendered bacon fat and purée the soup with chicken broth until thick and creamy.
It’s a similar style to butternut squash soup, but with a slight variation in flavor. The natural sweetness from the carrots balances nicely with the spice from the red pepper flakes.
We garnish with salty bacon, fresh herbs, a drizzle of heavy cream, and toasted croutons for an easy creamy carrot soup recipe perfect as a starter or a light meal!
Why You’ll Love Cream of Carrot Soup
- It’s made with a handful of ingredients you probably have on hand.
- The garnishes are optional, which makes the ingredient list even shorter!
- You’ll love how easy this creamy carrot and coriander soup recipe is.
- This soup works just as well with a different root veggie!
Ingredients for Cream of Carrot Soup Recipe
- Bacon: Cut into pieces. Bacon adds so much salty, smoky flavor to the soup, but the fat gives it tons of flavor as well.
- Butter: Used with the bacon fat to sauté the veggies.
- Carrots, onions, and garlic: Peel and chop the carrots and onions, and mince the garlic cloves.
- Chicken broth: I use homemade chicken bone broth, but you can use your favorite store brand, if preferred.
- Spices: Ground cumin, coriander, red chili flakes, salt, and pepper.
- Heavy cream: You’ll need some for the soup and some for a finishing touch.
- Garnishes: Fresh herbs, crispy bacon, and toasted croutons. This is when I like to make sourdough croutons using day-old sourdough bread.
See the recipe card for the full information on recipe ingredients and quantities.
How to Make Carrot Soup
Step 1: Melt the butter in a large pot over medium heat and cook the bacon until golden. Use a slotted spoon to remove the bacon to a paper towel-lined plate to let it cool.
Step 2: Add the onion and garlic to the bacon drippings and butter and sauté until the onion and garlic are softened, for about 5 minutes.
Step 3: Stir in the chopped carrots and sprinkle in the seasonings. Pour in the chicken broth, making sure there’s enough to cover the carrots completely.
Step 4: Bring the soup to a boil and reduce the heat to a simmer. Let everything cook for about 20-25 minutes until the carrots are tender.
Step 5: Use an immersion blender to purée the soup until it’s as smooth and creamy as you like. Stir in the heavy cream and season to taste with salt and pepper.
Step 6: Ladle the puréed carrot soup into serving bowls, add your favorite garnishes and Sourdough Focaccia Bread, or enjoy with Grilled Cheese Chicken Sandwich!
Cooking Tips
- If you don’t have an immersion blender, you can blend the soup in a blender. You may need to work in batches. Be very careful; the soup is hot!
- Adding cream to the carrot soup gives it a richer flavor and creamier consistency, but it is totally optional.
- To keep this vegetarian, skip the bacon and chicken broth. Use just the butter (or olive oil if wanting it vegan), and swap the chicken broth for vegetable broth.
- Omit any red pepper flakes if you prefer to keep your soup mild.
Recipe FAQs
Since we’re not boiling them, we’re just simmering them; it’ll take about 20-25 minutes for them to become fork-tender. If you were to boil carrots, it would take about half as long for them to be cooked.
You don’t have to, but you certainly can! Roasted carrot soup is a great way to add an extra depth of flavor.
It’s not a must, but I like to. It ensures there is no bitterness from the peel. If you choose not to, make sure to scrub them really well.
An immersion blender makes it quick and easy, but a regular blender works too. Just blend in small batches and be careful with hot liquid.
Use half-and-half, whole milk, or unsweetened coconut milk for a lighter option. For extra protein, Greek yogurt can also be stirred in just before serving.
This soup pairs beautifully with pita bread, garlic toast, or a fresh green salad. For a cozy meal, serve with a gooey grilled cheese sandwich.
Yes! This soup keeps well in the fridge for up to 3-4 days. The flavors deepen as it rests. Reheat gently on the stove and add a splash of broth or cream if it thickens.
What to Serve with Creamy Carrot Soup
This cozy soup is perfect on its own as a light meal with a hunk of Irish soda bread or a piece of crusty no-knead bread.
If you want to add a little extra protein, you can enjoy it with fried chicken cutlets or round out the meal with a grilled cheese chicken sandwich.
More Soup Recipes You’ll Love
- Creamy Tomato Bisque
- Best Sausage Potato Soup
- Panera Broccoli Cheese Soup
- Cream of Mushroom Soup
- Italian Sausage Lentil Soup
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📖 Recipe
Creamy Carrot Soup
Equipment
Ingredients
- 8 slices bacon cut into pieces
- 2 tablespoons butter
- 1 lb carrots peeled and chopped, about 3 large carrots
- 1 medium onion chopped
- 2 cloves garlic minced or finely chopped
- 4 cups chicken broth or bone broth, homemade is the best
- ½ teaspoon cumin ground
- 1 teaspoon coriander
- ¼ teaspoon red chili flakes
- sea salt and pepper to taste
- ½ cup heavy whipping cream plus more for garnish
For Garnish
- chives finely chopped
- bacon chopped
- croutons toasted
Instructions
- Sauté Bacon and Vegetables: In a large pot, melt butter and cook the bacon until golden and crispy. Remove it from the pot and let it cool. In the bacon drippings, sauté the onion and garlic until soft and fragrant.
- Add Carrots and Spices: Add the carrots and stir them together with cumin, coriander, chili flakes, salt, and pepper. Cook for a few minutes so the flavors blend.
- Add Broth and Simmer: Pour in broth to cover the carrots. Bring to a boil, then reduce the heat and let it simmer until the carrots are tender.
- Puree the Soup: Use an immersion blender to puree the soup until smooth. (Or carefully transfer it in batches to a blender—be cautious with hot liquid.)
- Add Cream: Stir in a splash of cream for a rich, silky finish. Taste and adjust seasoning if needed.
- Garnish and Serve: Serve hot in bowls, garnished with crispy bacon, fresh chives, croutons, and a drizzle of cream.
Notes
- Vegetarian Option: Omit the bacon and use vegetable broth. Add smoked paprika for a hint of depth.
- Make It Vegan: Swap butter for olive oil, heavy cream for coconut cream, and skip the bacon.
- Texture Choices: For an ultra-smooth soup, strain the puree through a fine mesh sieve. For more rustic texture, blend only partially.
- Flavor Boost: Add fresh ginger for warmth, curry powder for spice, or a splash of orange juice for brightness.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove.
- Freezer Friendly: Freeze the soup without cream for up to 3 months. Stir in cream after reheating for the best texture.
- Presentation Tip: Serve in bowls with a swirl of cream or a sprinkle of paprika to make it look restaurant-worthy.
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