20 Creamy Carrot Soup Recipes Perfect for Cozy Nights

As the nights grow cooler, there’s nothing like curling up with a warm, comforting bowl of soup to soothe the soul. And what better ingredient to do so than the humble carrot? When pureed into a silky smooth soup, carrots take on a whole new dimension, their natural sweetness elevated by the richness of creamy additions. In this collection of 20 creamy carrot soup recipes, we’ll explore the diverse flavors and textures that can be achieved by combining simple ingredients in creative ways.

From the spicy warmth of Moroccan spices to the bright, citrusy zing of Thai-inspired lemongrass, each recipe is a unique celebration of the carrot’s versatility. Whether you’re in the mood for something comforting and classic or bold and adventurous, there’s a creamy carrot soup here to satisfy your cravings.

Spiced Moroccan Carrot Soup

Warm up with this aromatic and comforting soup that combines the sweetness of carrots with the warmth of Moroccan spices.

Ingredients:

– 2 large carrots, chopped
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– 1/2 teaspoon salt
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream (optional)
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the cumin, paprika, cinnamon, turmeric, and salt. Cook for 1 minute.
5. Add the chopped carrots and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots are tender.
6. Use an immersion blender (or transfer to a blender) to puree the soup until smooth.
7. Stir in heavy cream, if using.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 30-40 minutes

Creamy Coconut Carrot Soup

Warm up with a comforting bowl of creamy coconut carrot soup! This rich and velvety soup is perfect for any time of the year.

Ingredients:

– 2 tablespoons unsalted butter
– 1 large onion, chopped
– 3 cloves garlic, minced
– 4 cups grated carrots
– 1 cup chicken broth
– 1/2 cup coconut cream
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add carrots, chicken broth, cumin, salt, and pepper. Bring to a boil; reduce heat and simmer for 20-25 minutes or until carrots are tender.
4. Use an immersion blender to puree soup until smooth. Alternatively, transfer soup to a blender in batches and blend until smooth.
5. Stir in coconut cream and adjust seasoning as needed.

Cooking Time: 25-30 minutes

Serve: Warm or chilled, garnished with cilantro leaves if desired.

Roasted Carrot and Ginger Soup

Warm up with this vibrant and comforting soup, perfect for a chilly evening. Roasting the carrots and ginger brings out their natural sweetness, which is then balanced by the savory flavors of chicken broth and cream.

Ingredients:

– 2 lbs carrots, peeled and chopped
– 2 inches fresh ginger, peeled and sliced
– 2 tablespoons olive oil
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh herbs for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss carrots and ginger with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until carrots are tender and lightly caramelized.
4. In a large pot, combine roasted carrot mixture, chicken broth, and heavy cream or half-and-half.
5. Bring to a simmer and cook for an additional 10-15 minutes.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 35-40 minutes

Curried Carrot and Lentil Soup

Warm up with this flavorful and nutritious soup that combines the sweetness of carrots with the earthiness of lentils, all wrapped up in a fragrant curry blend.

Ingredients:

– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, chopped
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped carrots and cook until they start to soften, about 5 minutes.
5. Add the lentils, vegetable broth, cumin, curry powder, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
7. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 45 minutes

Thai-Inspired Carrot Soup with Lemongrass

A creamy and aromatic soup that combines the sweetness of carrots with the brightness of lemongrass, perfect for a cozy evening meal.

Ingredients:

– 2 large carrots, peeled and chopped
– 2 stalks of fresh lemongrass, bruised
– 2 cloves of garlic, minced
– 1 tablespoon of coconut oil
– 4 cups of vegetable broth
– 1 can of full-fat coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, heat the coconut oil over medium heat.
2. Add the chopped carrots, lemongrass, and garlic. Cook until the carrots are tender, about 10 minutes.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce the heat and simmer for 20-25 minutes or until the soup has reached your desired consistency.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 40-45 minutes

Carrot and Sweet Potato Soup

Warm up with this comforting and flavorful soup made with carrots and sweet potatoes.

Ingredients:

– 2 medium-sized sweet potatoes, peeled and diced
– 4 large carrots, peeled and sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the diced sweet potatoes and sliced carrots. Cook for an additional 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat to low and simmer for 20-25 minutes or until the vegetables are tender.
6. Use an immersion blender or transfer the soup to a blender to puree until smooth.
7. If desired, stir in the heavy cream to add richness and creaminess.
8. Season with salt and pepper to taste.

Cooking Time: 30-35 minutes

Herbed Carrot and Leek Soup

A creamy and aromatic soup that showcases the sweetness of carrots and the subtlety of leeks, elevated by a blend of fresh herbs.

Ingredients:

• 2 large carrots, peeled and chopped
• 2 medium leeks, cleaned and chopped (white and light green parts only)
• 4 cups vegetable broth
• 1/4 cup heavy cream or half-and-half
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the garlic and cook for 1 minute.
2. Add the chopped carrots and leeks, cooking until they begin to soften (about 5 minutes).
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Purée the soup using an immersion blender or a regular blender. Stir in the heavy cream or half-and-half, parsley, thyme, salt, and pepper.

Cooking Time: 30-40 minutes

Carrot and Turmeric Detox Soup

Revitalize your body with this nourishing soup, packed with the natural detox properties of turmeric and carrots.

Ingredients:

– 2 medium-sized carrots, chopped
– 1 small onion, finely chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground turmeric
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– 1/2 cup plain Greek yogurt
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)

Instructions:

1. In a large pot, heat 2 tablespoons of water over medium heat.
2. Add the chopped onion, minced garlic, and turmeric. Cook until the onion is translucent, about 5 minutes.
3. Add the chopped carrots, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots are tender.
4. Blend the soup until smooth.
5. Stir in Greek yogurt and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or cilantro if desired.

Cooking Time: 30-40 minutes

Carrot and Coriander Soup

Carrot and Coriander Soup Recipe

A delicious and comforting soup that combines the sweetness of carrots with the warm, earthy flavor of coriander. Perfect for a chilly evening or a quick lunch.

1. Ingredients:
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 large carrots, peeled and chopped
• 1 teaspoon ground coriander
• 4 cups vegetable broth
• 1 cup heavy cream (optional)
2. Instructions:
1. Melt the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the chopped carrots, ground coriander, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, allow it to cool and blend in a blender.
5. If desired, stir in the heavy cream to add richness and creaminess. Season with salt and pepper to taste.
3. Cooking Time:

30-40 minutes

Carrot and Butternut Squash Soup


Warm up with this comforting and flavorful soup, perfect for a cozy evening.

Ingredients:

– 2 large carrots, peeled and chopped
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh herbs (such as parsley or thyme) for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the chopped carrots and butternut squash to the pot. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low and simmer for 20-25 minutes or until the vegetables are tender.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
5. Stir in the heavy cream (if using). Season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs.

Cooking Time: 25-30 minutes

Carrot and Apple Soup with Cinnamon


This sweet and savory soup is perfect for a chilly day, combining the natural sweetness of carrots and apples with the warmth of cinnamon. This recipe serves 4-6 people.

Ingredients:

– 2 large carrots, peeled and chopped
– 1 large apple, peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 teaspoon ground cinnamon
– Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped carrots and apple to the pot. Cook for an additional 5 minutes, or until they start to soften.
3. Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. Stir in the cinnamon and season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 25-30 minutes

Carrot and Chickpea Soup


A creamy and comforting soup that’s perfect for a chilly evening or a quick lunch, this Carrot and Chickpea Soup is a flavorful blend of sweet carrots, savory chickpeas, and aromatic spices.

Ingredients:

– 2 medium carrots, chopped
– 1 can chickpeas (14.5 oz), drained and rinsed
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
– Fresh cilantro leaves, for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped carrots, chickpeas, vegetable broth, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots are tender.
5. Purée the soup with an immersion blender or transfer it to a blender in batches.
6. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 25-30 minutes

Carrot and Parsnip Soup


Warm Up with Carrot and Parsnip Soup

This comforting soup is a perfect blend of sweet carrots and nutty parsnips, making it a great option for a chilly evening or a quick lunch. With its vibrant orange color and creamy texture, you’ll be hooked from the first spoonful!

Ingredients:

– 2 large carrots, peeled and chopped
– 1 large parsnip, peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the chopped carrots and parsnips to the pot. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
5. If desired, stir in the heavy cream to add a creamy touch. Season with salt and pepper to taste.
6. Serve warm, garnished with chopped fresh herbs if desired.

Cooking Time: 35-40 minutes

Carrot and Coconut Curry Soup


Warm up with a comforting and flavorful bowl of Carrot and Coconut Curry Soup, perfect for a cozy evening or a quick lunch.

Ingredients:

– 2 medium carrots, peeled and chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 2 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)

Instructions:

1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the chopped carrots and cook for 5 minutes, or until they start to soften.
3. Stir in the cumin, curry powder, salt, and pepper. Cook for 1 minute.
4. Pour in the coconut milk and vegetable broth. Bring to a simmer.
5. Reduce heat and let soup cook for 20-25 minutes, or until carrots are tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 30-35 minutes

Carrot and Kale Soup


This comforting soup combines the sweetness of carrots with the earthiness of kale, all in a rich and creamy broth.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 large carrot, peeled and chopped
– 2 cups curly kale leaves (stemmed and chopped)
– 1 cup heavy cream or half-and-half
– Salt and pepper, to taste

Instructions:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add broth, carrot, and kale. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Use an immersion blender (or transfer soup to a blender) to puree the mixture until smooth.
5. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.

Cooking Time: 30-35 minutes

Carrot and Tomato Bisque


This creamy and comforting bisque is a perfect blend of sweet carrots and tangy tomatoes, making it a delicious addition to any meal.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 large carrots, peeled and chopped
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add chopped carrots and cook for an additional 5 minutes, stirring occasionally.
3. Add chopped tomatoes, broth, and cream or half-and-half. Bring to a simmer.
4. Reduce heat to low and let bisque cook for 20-25 minutes, or until the flavors have melded together and the soup has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh parsley or chives if desired.

Cooking Time: 25-30 minutes

Carrot and Cauliflower Soup


This creamy soup is a perfect blend of sweet carrots and crunchy cauliflower, simmered in a flavorful chicken broth. A comforting and healthy option for any meal.

Ingredients:

– 2 medium carrots, chopped
– 1 head of cauliflower, broken into florets
– 4 cups chicken broth
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh herbs for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped carrots and cauliflower florets to the pot. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return it to the pot.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 25-30 minutes

Carrot and Cumin Soup


This vibrant orange soup is a perfect blend of sweet carrots and warm cumin, ideal for a cozy evening meal or a soothing pick-me-up.

Ingredients:
– 2 large carrots, peeled and chopped
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 4 cups chicken broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:
1. In a large pot, sauté the chopped onion and minced garlic until softened.
2. Add the chopped carrots, ground cumin, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until carrots are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and blend in a blender or food processor.
4. If desired, stir in heavy cream for added richness.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 30-35 minutes

Carrot and Pumpkin Soup


This autumnal soup is a perfect blend of sweet and savory flavors, ideal for a cozy evening meal or as a nutritious snack.

Ingredients:

– 2 medium carrots, chopped
– 1 small pumpkin (about 1 lb), peeled, seeded, and chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: herbs like thyme or rosemary for added flavor

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped carrots and cook until they begin to soften, about 5 minutes.
3. Add the chopped pumpkin and continue cooking for another 5-7 minutes, stirring occasionally.
4. Pour in the broth and bring the mixture to a boil.
5. Reduce heat to low and simmer for 20-25 minutes or until the vegetables are tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in the heavy cream or half-and-half and season with salt and pepper to taste.
8. Serve hot, garnished with chopped herbs if desired.

Cooking Time: 30-40 minutes

Carrot and Red Pepper Soup


Warm up with this vibrant and flavorful soup that combines the sweetness of carrots with the smoky heat of red peppers.

Ingredients:

– 2 medium carrots, chopped
– 1 large red bell pepper, chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the chopped carrots and red bell pepper. Cook for an additional 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 25-30 minutes

Summary

Cozy up with a warm and comforting bowl of creamy carrot soup! This collection of 20 recipes offers a variety of flavors and twists to satisfy your cravings. From Spiced Moroccan Carrot Soup to Carrot and Sweet Potato Soup, each recipe features a blend of spices, herbs, and ingredients to create a deliciously creamy and satisfying soup. Whether you’re in the mood for something exotic or comforting, there’s a carrot soup recipe here for you. So go ahead, grab a spoon, and indulge in a cozy night with a bowl of your favorite creamy carrot soup!