Creamy Carrot Soup

Total Time

Prep: 15 min. + cooling Cook: 40 min.


10 servings (2-1/2 quarts)

Updated: Apr. 22, 2022
Both the bright orange color and the deliciously different flavor of this soup delight guests. A hint of rosemary adds a nice spark to a slightly sweet soup. —Grace Yaskovic, Lake Hiawatha, New Jersey
Creamy Carrot Soup Recipe photo by Taste of Home


  • 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


  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. Transfer soup to a blender in batches, cover and puree. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.
Test Kitchen Tips
  • You can also puree this soup using an immersion blender.
  • Go 100 percent homemade with homemade chicken stock. Here's how to make it.
  • Nutrition Facts

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

    Recommended Video