Creamy Carrot Soup Recipe
Creamy Carrot Soup Recipe photo by Taste of Home

Creamy Carrot Soup Recipe

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When I serve this creamy soup, people are amazed by the bright carrot color and are hooked by the deliciously different flavor. A hint of rosemary adds a nice spark to a slightly sweet soup. -Grace Yaskovic, Branchville, New Jersey
TOTAL TIME: Prep: 15 min. + cooling Cook: 40 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. + cooling Cook: 40 min.
MAKES: 10 servings


  • 1 cup chopped onion
  • 1/4 cup butter, cubed
  • 4-1/2 cups sliced fresh carrots
  • 1 large potato, peeled and cubed
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 teaspoon ground ginger
  • 2 cups heavy whipping cream
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 cup: 267 calories, 22g fat (14g saturated fat), 77mg cholesterol, 367mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 3g protein


  1. In a Dutch oven, saute onion in butter until tender. Add the carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
  2. In a blender, cover and puree in batches. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through. Yield: 10 servings (2-1/2 quarts).
Originally published as Creamy Carrot Soup in Taste of Home April/May 1995, p33

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Reviewed Nov. 1, 2013

"Oh, yummy! I substituted 1 tsp. onion powder, boiled the veggies in water. Used the chicken broth while pureeing & skipped the rosemary. I increased the ginger to 3 1/2 tsps. for better flavor."

Reviewed Feb. 5, 2013

"A friend made this on Sunday- I couldn't stop eating it. I made it and brought it to work to share with co-workers who all loved it. I increased ginger using fresh grated ginger root, and lightened it by using half & half and 1% milk. It was still awesome and just a little better for my heart!"

Reviewed Feb. 7, 2011

"This is a wonderful recipe! I don't care for rosemary so I left that out. I added a light sprinkling of ground cinnamon to the top right before serving to give it a little extra something. Yummy!!"

Reviewed Sep. 29, 2010

"very thick & rich. wonderful taste & lovely aroma while cooking."

Reviewed Nov. 21, 2009

"This soup was very rich. I recommend a small serving. Plan on serving only to accompany the main course."

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