Our Favorite Carrot Soup Recipes

This soup is perfect as a first course or a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato. —Marlene Bursey, Waverly, Nova Scotia

It's crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave it out altogether if you prefer. —Colleen Delawder, Herndon, Virginia

Warm and comforting, this delicious soup makes a pretty presentation. Easy to prepare, it's a treat to serve for family dinners and special enough for guests. —Lisa Speer, Palm Beach, Florida

A pretty orange color, a delicious hint of citrus and a garden-fresh flavor make this soup a requested dish at my many celebrations. Try sprinkling individual bowls with fresh tarragon before serving. —Phyllis Schmalz, Kansas City, Kansas

My husband's grandmother passed this recipe on to us, and it's just wonderful—especially with a basket of warm, fresh bread on the side. This soup freezes well. —Wendy Wilkins, Prattville, Alabama

I often double this recipe and freeze half, so we can enjoy a taste of summer during the cold winter months. If I do freeze it, I omit the yogurt and stir it in after the soup's reheated. —Sue Gronholz, Beaver Dam, Wisconsin

With its mix of delicious colors, textures and tastes, this easy soup is something special. The meatballs make it hearty enough to serve as a light entree. —Dilnaz Heckman, Buckley, Washington

This pretty pureed soup is perfect for a luncheon. It has wonderful flavor sparked by curry, herbs and, of course, the colorful carrots.—Betsy Hedeman, Timonium, Maryland

Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. —Stephanie Flaming, Woodland, California

I enjoy this recipe because it’s meatless, inexpensive and simply delicious! You can substitute any vegetables you like—it’s all a matter of preference. Serve warm pita bread on the side. —Geraldine Hennessey, Glendale, New York

The combination of butternut squash and apples in this soup reminds me of autumn, which is my favorite season. The spicy chipotle peppers add some zip. Leave them out if you prefer less heat. —Andrea Gilkenson, Wausau, Wisconsin

When I serve this creamy carrot ginger soup, people are amazed by the bright 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

If you prefer chunky soup, skip the blender step in the recipe and stir the cheese and cream into the slow cooker, then heat on high until the cheese is melted. —Sheryl Punter, Woodstock, Ontario