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.

Let’s watch how to make it

Ingredients in Carrot Soup

This is such a simple 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

Food photography by Ashley Cuoco

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Carrot Soup

Easy Fresh Carrot Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 12 reviews
  • Author: Laney Schwartz
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American
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Description

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

Scale
  • 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:

  1. 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. 
  2. Add the carrots, potato, tomato, salt and pepper. Cook for 4-5 minutes, stirring occasionally. 
  3. 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. 
  4. 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:

  1. Heat Instant Pot using the saute function. Add the olive oil, onion and a small pinch of salt then cook for 2-3 minutes. 
  2. Add the carrots, potato, tomato, salt and pepper. Cook for 2-3 minutes, stirring occasionally. 
  3. Press cancel then add the chicken stock and stir to combine. 
  4. 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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