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Creamy Carrot Soup

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
  • Total Time
    Prep: 15 min. + cooling Cook: 40 min.
  • Makes
    10 servings (2-1/2 quarts)


  • 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


  • 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.
  • 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.
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.

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    Average Rating:
    • Alejandra
      Apr 26, 2020

      This soup was amazing! I added fresh ginger instead and boiled the veggies with a sprig of rosemary and removed it before blending.

    • mother of 3
      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.

    • N-H
      Jun 25, 2013

      No comment left

    • tmaikk08
      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!

    • Sheila JT
      Dec 18, 2012

      No comment left

    • SweetFlourGirl
      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!!

    • Jessica2783
      Sep 29, 2010

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

    • elisa
      Nov 21, 2009

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

    • malibumeg11
      Nov 9, 2009

      No comment left

    • Seminoles
      Jan 31, 2009

      This is my family's favorite soup. At the first hint of a chill in the air they all start begging me for it. Even those not crazy about carrots will love it.