This restaurant-quality Easy Fresh Carrot Soup can be served hot or cold, made stove top or in an Instant Pot, and tastes incredible every time.
This recipe for Carrot Soup came out of a cookbook my mom wrote in 1986. You know, the same one where the famous banana bread came from! It’s one of my favorite resources. I start with her amazing recipes as a base and then I tweak and update them and give them a whole new life. It feels like a team effort with my mom, which makes it so fun and special.
Ingredients in Carrot Soup
This is such a nutritious, satisfying list of produce ingredients! I have been SO excited to share this recipe with you guys. It’s truly a restaurant-quality soup while also being so simple to make. Win-win!
- Carrots
- Onion
- Potatoes
- Tomato
Hot or Cold Carrot Soup
Serve it hot or cold! I love that this soup is delicious both ways. If it’s a warm summer day and you want something light and refreshing, serve this soup chilled gazpacho-style. And of course, on a chilly fall or winter night, a warm cup of this comforting Carrot Soup is unbeatable.
More Comforting Soups
- Instant Pot Loaded Coconut Veggie Soup
- Coconut Lime White Chicken Chili
- Healing Turmeric Lentil & Farro Soup
- Instant Pot Lemon Chicken Soup
- Winter Minestrone
Food photography by Ashley Cuoco
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This restaurant-quality Easy Fresh Carrot Soup can be served hot or cold, made stove top or in an Instant Pot, and tastes incredible every time.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, medium dice
- 4 large carrots, peeled and diced
- 1 medium yukon gold or yellow potato, peeled and diced
- 1 medium tomato, chopped
- 4 cups low sodium chicken stock (or veggie broth)
- 1 teaspoon salt
- ¼ teaspoon pepper
- Chopped parsley for garnish
Instructions
Stove Top Instructions:
- Heat a large pot over medium/high heat. Add the olive oil, onion and a small pinch of salt then cook for 2-3 minutes.
- Add the carrots, potato, tomato, salt and pepper. Cook for 4-5 minutes, stirring occasionally.
- Add the chicken stock and bring mixture to a boil. Once boiling, turn heat to low and simmer for 20-25 minutes until veggies are very soft.
- Turn off heat and blend soup using an immersion blender, or pour gently into a blender. Blend until smooth and creamy. Garnish with chopped parsley.
Instant Pot Instructions:
- Heat Instant Pot using the saute function. Add the olive oil, onion and a small pinch of salt then cook for 2-3 minutes.
- Add the carrots, potato, tomato, salt and pepper. Cook for 2-3 minutes, stirring occasionally.
- Press cancel then add the chicken stock and stir to combine.
- Close the lid, make sure the pot is sealed and cook on high pressure for 5 minutes. Turn off heat and blend soup using an immersion blender, or pour gently into a blender. Blend until smooth and creamy. Garnish with chopped parsley.
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Jo
Can’t wait to try this week. If I am using chopped up baby carrots, approximately how many cups of them would i need?
Life is but a Dish
Still about 2 cups, maybe a little bit less
Whitney
This is very delicious. Love the texture! I used canned fire roasted tomatoes and it turned out perfectly (half a can looked like the right amount to me). I also used a russet potato because it’s what I had and it worked just fine. I was a little extra at the end and served it with sourdough croutons and a tiny drizzle of truffle oil. MUST TRY! Can’t wait to have the soup left overs! I want to try it chilled this time. This is a winner Laney! Thank you!
★★★★
Life is but a Dish
So happy you enjoyed it!