Carrot Soup

$4.91 recipe / $1.23 serving
by Monti - Budget Bytes
5 from 3 votes
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When times were tight, I’d go to the dollar store for groceries. On one occasion, I picked up a bag of carrots in the hopes that my two-year-old would want to have them as a healthy snack. By the end of the week, defeated by a toddler, I found myself staring blankly at a wilting bag of carrots I could not afford to waste. And so this roasted carrot soup was born. I use brown butter for nuttiness, cream to add body, and ginger and thyme to elevate the flavors. It’s so good, it got props from Chef Gordon Ramsay when I made it on MasterChef.

Overhead shot of three bowls of carrot soup with sour cream swirled in them.

Is Roasting Necessary?

Roasting is what makes this soup special. It’s the greatest gift you can give a root veggie with very minimal effort. All you have to do is chop carrots and put them in an oven! As the carrots roast, they develop deeper flavors through caramelization. Don’t worry if a few of them charr, as that browning will add a nice smokiness to the finished product. Roasting also reduces the time you’ll need to keep your carrots simmering on a stove. Make sure to slice carrots evenly, so they cook at the same pace.

Boiling Instead of Simmering

Do your best to keep your soup at a simmer, not a boil. You’re looking for gentle bubbles and steam. Otherwise, you’re evaporating most of your liquid before the carrots are through cooking. Boiling soup also causes nutrient loss and destroys aromas. A gentle simmer > a raging boil. ( If you’re single, you can also apply that equation to your love life. You’re welcome.)

Overhead shot of carrot soup in a white Dutch Oven with sour cream swirled in it.

Can I freeze carrot soup?

Yes, you can freeze carrot soup. Make sure to freeze it in individual portions, as you should only thaw it once. It should keep for up to three months. After that, you can thaw it in the fridge overnight and reheat it in a pot over low heat, or pop the individual portion into a microwave straight from the freezer—cover to avoid splatter, and cook until it’s steaming.

What can I serve with carrot soup?

This soup is very filling, but it also pairs well with these fantastic recipes:

Overhead shot of carrot soup in three white bowls with sour cream swirled in it

Carrot Soup

5 from 3 votes
This roasted carrot soup transforms the humble carrot into a vibrant meal. It scores major points for being as economical as it is hearty. Make it vegetarian by using vegetable broth or add chicken breast for a protein punch.
Side shot of white bowl with carrot soup in it.
Servings 4 2 cups each
Prep 10 mins
Cook 1 hr
Total 1 hr 10 mins


  • 2 lbs carrots ($1.49)
  • 2 Tbsp olive oil ($0.12)
  • 1/2 tsp salt ($0.03)
  • 4 Tbsp salted butter ($0.50)
  • 1 yellow onion ($0.65)
  • 1 tsp thyme ($0.10)
  • 3 cups water ($0.00)
  • 3 cups chicken broth ($0.36)
  • 1 cup heavy cream ($1.12)
  • 2 tsp fresh ginger ($0.21)
  • 2 sprigs Italian parsley (optional) ($0.05)
  • 4 Tbsp sour cream (optional) ($0.08)


  • Preheat the oven to 400°F. Clean the carrots and cut them into 1/4 inch rounds. Drizzle with olive oil and salt. Roast the carrots at 400°F for about 35 minutes until they have softened and begun to caramelize.
  • Dice the onions. Add the butter to a large Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Turn off the heat, add the thyme and cook for one minute, to infuse the butter.
  • Turn the heat to medium and cook the onions in the browned butter until the onions are translucent, about two minutes.
  • Add the chicken broth, heavy cream, ginger, and water. Cover and leave the lid slightly ajar. Simmer until carrots are done.
  • When the carrots have begun to caramelize, take them out of the oven.
  • Add the carrots to the chicken broth. Cook uncovered until carrots easily fall apart when pressed by a fork.
  • Add soup to a blender, Take the center cap off of your blender lid and cover with a towel. Blend in two batches and puree.
  • Season with salt and pepper to taste, and serve. Garnish with a dollop of sour cream and a few leaves of Italian parsley

See how we calculate recipe costs here.


Serving: 2cupsCalories: 504kcalCarbohydrates: 28gProtein: 6gFat: 43gSodium: 1221mgFiber: 7g
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Side shot of white bowl with carrot soup in it.

How to Make Carrot Soup – Step by Step Photos

Overhead shot of sliced raw carrots in a sheet pan.

Preheat your oven to 400°F. Peel the 2 pounds of carrots and cut them into 1/4 inch rounds. Drizzle with 2 tablespoons olive oil and 1/2 teaspoon of salt. Roast the carrots at 400°F for about 35 minutes until they have softened and caramelized.

Overhead shot of butter browning.

While the carrots roast, dice the onion. Add 4 tablespoons of salted butter to a Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Add 1 teaspoon of thyme and let it cook for a minute.

Overhead shot of butter browning.

Add the diced onion to the browned butter and thyme. Cook the onion until they are translucent, about two minutes.

Overhead shot of chicken stock being poured into soup base.

Add 3 cups of chicken broth, 1 cup of heavy cream, and 3 cups of water. Scrape up any brown bits stuck to the bottom of the pot. Add the ginger. Cover and simmer with the lid on until the carrots are ready.

Overhead shot of sheet pan with roasted carrots.

Once the carrots have started to caramelize, take them out of the oven.

Overhead shot of carrots cooking in cream mixture.

Add the roasted carrots to the chicken broth mixture. Simmer until they soften so much they fall apart easily when pressed by a fork. There is no exact time for this, but it will be anywhere from 20 to 40 minutes, depending on the age of the carrots, how thick you cut them, how long you roasted them, and whether you simmer or boil your soup.

Overhead shot of blended carrot soup.

Before blending the soup, remove the center cap off of your lid and cover the hole with a kitchen towel. This prevents steam from building up and blowing the lid off your blender. Add half of the soup to the blender and puree. Repeat.

Overhead shot of carrot soup in a white bowl with sour cream swirled in it.

Season to taste with salt and pepper. If you’d like to garnish your soup, try it with a dollop of sour cream, some Italian parsley, and black pepper.

Try These Other Great Creamy Soups

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  1. I haven’t tried this yet, but do you think it would work well with pureed cannellini beans if I want to swap out the heavy cream? I really enjoy the tomato soup recipe on this site that is made that way and wasn’t sure if the beans-instead-of-dairy was transferrable, lol! Thanks in advance!

  2. Very mild, creamy soup. Not sure I would make it again, but my preschooler sure loved it! I will pair the leftovers with a grilled cheese to add more flavor to the meal. Found it unusually hard to follow this recipe compared to other Budget Bytes recipes. A time estimate for the “cook uncovered until carrots easily fall apart when pressed by a fork” would be a useful addition. 

    1. I’m cooking it now so I can’t attest to the flavor outcome, but I agree on needing more timing specifications throughout (e.g., step four days simmer until the carrots are done, which assumes that I followed the recipe process exactly). It would be great to include the cooking time throughout. 

      1. Hi Elaine and Sarah! When it comes to soups, visual and physical cues are more precise than an amount of time. There are too many variables for everyone to have the carrots at the right consistency at the same time: the amount of heat, the size of the pot, the age of the carrots, the thickness of the cut, the amount of time left roasting etc. And if you take the carrots out and blend them when ‘the time” is up instead of checking for their consistency, you might end up with chunky carrot soup. I hope to show you how to cook with your senses, which is much better than relying on a generic recipe. That being said, the carrots will soften in anywhere from 20 to 40 minutes. Just scoop one out and press it with a fork. When it falls apart, the carrots are ready. I promise this is the best way. XOXO -Monti

  3. I’m sorry. I’m new to working with carrots. When you say to clean the carrots, do you mean to scrub them, or peel them? Or both? Thanks! Can’t wait to try this soup!

    1. Hi Diana, you just have to scrub them. But you can peel, if you prefer. XOXO -Monti

  4. This is my new favorite soup! I could seriously eat this every meal. I used milk instead of heavy cream as that was what I had on hand. It was still nice, thick, and flavorful. Thanks for another winner, Monti!

  5. This was really delicious :) I left out the heavy cream because I didn’t have any and added about a cup of red lentils for added heft. Finished it off with a stray dollop of cream cheese I found in the fridge, which rounded out the saltiness of the soup (I think this was because of the missing cream). Will definitely make this again!

  6. Long story but i haven’t made soup in about four years. I made this tonight and it was so good!  Very easy and tasty.  I’m freezing some and having some for leftovers.  Yum!

  7. i gave it a try last Sunday. But I guess my onions were a little overcooked as I accidentally left them for a little longer. Will try it again. I wanted to ask can I add tomato to this recipe to give a tangy taste? If yes, how much?

    1. I’ve never tried that before but if you give it a shot let me know how it turns out. XOXO -Monti

  8. This was so good! I had carrots to use up; this is really making lemonade out of lemons.  I didn’t have heavy cream, so used whole milk instead; still terrific. 

  9. I’m looking forward to trying this! Do you think you could sub some of the cream for milk to cut back on the calories, or would that make the soup too thin?

    1. I’ve had other people sub milk for cream and they loved the results. XOXO -Monti

  10. Carrot have vitamin c and Calicium. So, drinking the carrot soup is healthy once per week.