Easy Carrot Soup

November 22, 2014

in Gluten Free, Recipes, Sides & Salads, Soups & Stews, Vegetarian

Carrot Soup_main

With just a short list of ingredients, you have a very delicious, and easy, carrot soup. If your grocery stores are like mine, they’re stocked with huge bags of carrots, at a very reasonable price. Why not stock up, and make soup, and freeze it to enjoy all winter? Sounds like a plan to me!

Sometimes homemade soup can seem like quite a task, but this recipe is quick and the prep is minimal. The best part is you’ll have a yummy soup in 30 minutes.

Carrot Soup_3

I find the thyme and dill go really great in this recipe, but if you prefer other herbs, then by all means, switch it up for the herbs you prefer.

Carrot Soup_2

If you’d like to add some creaminess to this soup, you could mix in some yogurt. Just be sure the soup isn’t too hot, and opt for a 2% + milk fat or else it could curdle. Another dairy-free option would be adding in unsweetened coconut milk or almond milk after you puree the soup.

Easy Carrot Soup
Prep time
Cook time
Total time
Recipe type: Side
Yield: 7 cups
  • 4 cups chicken stock (I used 1 carton of Pacific Organic Low Sodium Chicken Broth)
  • 2 cups water
  • 1 cup onion, chopped
  • 4 cups carrots, peeled and chopped (about 6 medium carrots)
  • 2 cloves garlic
  • 3 springs fresh thyme
  • ⅓ cup fresh dill, chopped
  • ½ tsp unflavored liquid stevia (or 2 packets) Optional
  • Optional: salt & pepper to taste
  1. In a large pot, heat over medium heat. Mist with oil. Add chopped onion and carrot and saute until it starts to soften. Add the garlic and saute a couple more minutes.
  2. Then, add the chicken stock and water.
  3. Simmer together until the carrots are soft (about 15 minutes)
  4. Meanwhile, chop the dill and thyme (remember to strip the thyme leaves off the stalk).
  5. When there's 5 minutes left in cooking, add the fresh herbs and season with salt and pepper to taste.
  6. Remove from heat, and puree the soup with a hand blender or blend in batches in a regular blender.
Serving size: 1 cup Calories: 57 Fat: 0.2 g Carbs: 12 g Sugar: 4 g Sodium: 106 mg Fiber: 3 g Protein: 3 g


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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • http://www.orgasmicchef.com/ Maureen

    I’ve never made carrot soup on its own. I’ve put carrots in heaps of different soups but never as the hero like this. It looks very good.

    • http://www.busybuthealthy.com Kristine Fretwell

      It really is the yummy hero! 🙂 Hope you try it!

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