18 Creamy Carrot Soup Recipes Perfect for Winter

When winter’s chill sets in, nothing warms the soul quite like a velvety bowl of carrot soup. Whether you’re craving a quick weeknight dinner or a cozy weekend comfort meal, these 18 creamy carrot soup recipes are here to delight your taste buds. From classic blends to creative twists, get ready to ladle up some seasonal magic—your next favorite bowl is just a scroll away!

Roasted Carrot and Coconut Soup

Skip the blah-blah—**savor** this velvety, sweet-spiced soup that’s basically sunshine in a bowl. **Roast**, blend, devour.

Ingredients

• 2 lbs organic carrots, peeled and chopped into 1-inch pieces
• 1 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups vegetable stock, homemade preferred
• 1 tbsp fresh ginger, finely grated
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp smoked paprika
• 1 tbsp fresh lime juice
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat oven to 425°F. Toss carrots with olive oil, salt, and pepper on a rimmed baking sheet. Roast for 25 minutes, flipping once, until caramelized and tender.
2. In a large pot over medium heat, combine roasted carrots, coconut milk, vegetable stock, ginger, garlic, cumin, coriander, and smoked paprika. Bring to a simmer, then reduce heat to low. Cook for 10 minutes, stirring occasionally.
3. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
4. Stir in lime juice. Adjust seasoning if necessary.
5. Ladle into bowls. Garnish with cilantro leaves.

**Tip:** For deeper flavor, roast the spices with the carrots. **Tip:** Chill the coconut milk can overnight for easier separation of cream. **Tip:** Use a high-powered blender for the creamiest results.

Rich with roasted depth and a hint of tropical creaminess, this soup pairs brilliantly with crusty sourdough or a swirl of chili oil. **Riff** on the garnish with toasted coconut flakes or a drizzle of tahini for extra oomph.

Curried Carrot and Lentil Soup

Need a bowl of comfort that’s as nutritious as it is delicious? This curried carrot and lentil soup blends warm spices with creamy textures for a meal that’s both hearty and health-forward.

Ingredients

• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 4 large carrots, peeled and diced
• 1 cup red lentils, rinsed
• 4 cups vegetable stock
• 1 can (13.5 oz) coconut milk
• 1 tbsp lemon juice
• Salt, to taste

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add finely diced yellow onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Mix in curry powder, ground cumin, turmeric, and cayenne pepper, toast spices for 30 seconds.
5. Add diced carrots and rinsed red lentils, stir to coat with spices.
6. Pour in vegetable stock, bring to a boil, then reduce heat to simmer for 20 minutes, until lentils are tender.
7. Blend soup until smooth using an immersion blender, or in batches in a countertop blender.
8. Stir in coconut milk and lemon juice, season with salt to taste, simmer for an additional 5 minutes.

Silky from the coconut milk, with a kick from the cayenne, this soup’s depth of flavor is unmatched. Serve with a swirl of yogurt and a sprinkle of fresh cilantro for an extra touch of elegance.

Carrot and Sweet Potato Soup

Get ready to blend your way into comfort with this velvety, nutrient-packed bowl. Perfect for those crisp evenings or meal-prep heroes.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 pound carrots, peeled and chopped into 1-inch pieces
• 1 pound sweet potatoes, peeled and chopped into 1-inch pieces
• 4 cups vegetable stock, homemade preferred
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 cup full-fat coconut milk
• Sea salt, to adjust seasoning
• Freshly ground black pepper, to adjust seasoning

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic, cook for 30 seconds until fragrant.
4. Add carrots and sweet potatoes, stir to coat with the onion mixture.
5. Pour in vegetable stock, ensuring it covers the vegetables by about an inch.
6. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes, or until vegetables are fork-tender.
7. Remove from heat. Stir in cumin and smoked paprika.
8. Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches in a stand blender.
9. Return soup to low heat, stir in coconut milk. Season with sea salt and black pepper to taste.
10. Simmer for an additional 5 minutes to meld flavors, stirring occasionally.

Final touch: For a silky texture, pass the soup through a fine-mesh sieve. Finish with a drizzle of coconut milk and a sprinkle of smoked paprika for a visually stunning bowl. Flavor-packed and creamy, this soup pairs beautifully with crusty sourdough or as a base for grain bowls.

Creamy Carrot and Coriander Soup

Visualize this: a velvety blend of sweet carrots and fresh coriander, swirling in a bowl like autumn leaves in a breeze. It’s comfort in a spoon, ready in under 30 minutes.

Ingredients

• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 4 cups carrots, peeled and chopped into 1/2-inch pieces
• 1 tsp ground coriander
• 4 cups vegetable stock, homemade preferred
• 1/2 cup heavy cream
• 1/4 cup fresh coriander leaves, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Melt clarified butter in a large pot over medium heat until it shimmers.
2. Add finely diced yellow onion, sauté until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in chopped carrots and ground coriander, cook for another 5 minutes to soften slightly.
4. Pour in vegetable stock, bring to a boil, then reduce heat to simmer uncovered for 20 minutes, or until carrots are fork-tender.
5. Remove from heat, blend soup until smooth using an immersion blender, or in batches in a countertop blender.
6. Return soup to pot, stir in heavy cream, fresh coriander leaves, sea salt, and black pepper. Heat gently for 2 minutes, do not boil.
7. Tip: For an extra smooth texture, strain the soup through a fine-mesh sieve before adding cream.
8. Tip: Toast the ground coriander in a dry pan for 30 seconds before adding to deepen its flavor.
9. Tip: Garnish with a drizzle of cream and a sprinkle of fresh coriander for a professional finish.

Zesty yet soothing, this soup boasts a silky texture with a vibrant orange hue. Serve it in hollowed-out bread bowls for a playful twist, or alongside a crisp green salad for contrast.

Carrot and Turmeric Soup with Chickpeas

Pack a punch with this vibrant bowl—blending earthy turmeric, sweet carrots, and creamy chickpeas into a soul-warming sip.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 lb carrots, peeled and chopped into 1/2-inch pieces
• 4 cups vegetable broth
• 1 (15-oz) can chickpeas, drained and rinsed
• 1/2 cup full-fat coconut milk
• 1 tbsp fresh lemon juice
• Sea salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onion, sauté until translucent, 5 minutes, stirring occasionally.
3. Stir in garlic, ginger, turmeric, cumin, and cayenne; cook until fragrant, 1 minute.
4. Add carrots, toss to coat in spices, then pour in vegetable broth.
5. Bring to a boil, reduce heat to low, cover, and simmer until carrots are tender, 20 minutes.
6. Using an immersion blender, purée soup until smooth. (Tip: For extra silkiness, strain through a fine-mesh sieve.)
7. Stir in chickpeas and coconut milk, simmer uncovered for 5 minutes to meld flavors.
8. Finish with lemon juice and salt, adjusting to balance the sweetness of the carrots.
9. Ladle into bowls, garnish with cilantro, and serve warm. (Tip: A drizzle of coconut milk and a sprinkle of smoked paprika add visual appeal.)

Velvety with a subtle kick, this soup’s golden hue invites a sprinkle of crunchy chickpeas or a side of crusty sourdough for dipping.

Carrot and Orange Soup with Cumin

Craving a bowl of sunshine? This carrot and orange soup with cumin **blends** sweet, citrusy, and earthy flavors into a velvety smooth delight. **Perfect** for those chilly evenings or when you need a vibrant pick-me-up.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 pound carrots, peeled and chopped into 1-inch pieces
• 2 cups fresh orange juice, strained
• 4 cups vegetable stock, homemade preferred
• 1/2 cup heavy cream
• Salt, to adjust seasoning

Instructions

1. **Heat** olive oil in a large pot over medium heat until shimmering.
2. **Add** diced onion and sauté until translucent, about 5 minutes.
3. **Stir** in minced garlic and ground cumin, cooking until fragrant, 1 minute.
4. **Toss** in chopped carrots, stirring to coat with the onion mixture.
5. **Pour** in orange juice and vegetable stock, bringing to a boil.
6. **Reduce** heat to low, cover, and simmer until carrots are tender, 20 minutes.
7. **Blend** the soup in batches until smooth, returning to the pot.
8. **Whisk** in heavy cream, adjusting salt as needed.
9. **Serve** hot, garnished with a drizzle of cream or fresh herbs.

**Tip:** For an extra smooth texture, strain the soup after blending. **Tip:** Toast the cumin seeds before grinding for a deeper flavor. **Tip:** Adjust the soup’s thickness with more stock if desired.

Makes you wonder how such simple ingredients create such a **luxurious** texture, right? The orange juice **brightens** the carrots’ sweetness, while cumin adds a warm, spicy note. **Try** serving with crusty bread or a swirl of yogurt for contrast.

Carrot and Leek Soup with Thyme

Transform your dinner with this velvety Carrot and Leek Soup with Thyme—simple, savory, and downright delicious.

Ingredients

• 2 tbsp clarified butter
• 2 cups leeks, white and light green parts only, thinly sliced
• 4 cups carrots, peeled and diced
• 4 cups vegetable stock, homemade preferred
• 1 tsp fresh thyme leaves
• 1/2 cup heavy cream
• Salt, to precise seasoning

Instructions

1. Melt clarified butter in a large pot over medium heat until it shimmers.
2. Add sliced leeks, sautéing until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Incorporate diced carrots, stirring to coat with butter, and cook for another 3 minutes to soften slightly.
4. Pour in vegetable stock, ensuring it covers the vegetables, then bring to a gentle boil.
5. Reduce heat to low, simmer uncovered for 25 minutes, or until carrots are fork-tender.
6. Remove from heat, blend until smooth using an immersion blender, achieving a silky texture.
7. Stir in fresh thyme leaves and heavy cream, warming through for 2 minutes without boiling.
8. Season with salt precisely, tasting and adjusting as needed for a balanced flavor profile.

Blend this soup to creamy perfection, where the sweetness of carrots meets the subtle oniony hint of leeks, all lifted by earthy thyme. Serve it with a drizzle of cream or a sprinkle of fresh herbs for an Instagram-worthy bowl.

Carrot and Parsnip Soup with Rosemary

Here’s how to whip up a bowl of cozy that’ll have your followers double-tapping. **Heat** olive oil in a large pot over medium heat, then toss in diced onions and minced garlic—sauté until translucent, about 3 minutes.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 3 cups carrots, peeled and chopped
• 2 cups parsnips, peeled and chopped
• 4 cups vegetable stock
• 1 tbsp fresh rosemary, finely chopped
• 1/2 cup heavy cream
• Salt, to taste

Instructions

1. **Sauté** onions and garlic in olive oil over medium heat until translucent, about 3 minutes.
2. **Add** carrots and parsnips, stirring to coat in oil, then pour in vegetable stock.
3. **Bring** to a boil, then reduce heat to simmer for 25 minutes, or until vegetables are fork-tender.
4. **Blend** soup in batches until smooth, returning to pot over low heat.
5. **Stir** in heavy cream and rosemary, simmering for an additional 5 minutes.
6. **Season** with salt, adjusting as needed for balance.

**Tip:** For a silkier texture, strain the soup after blending. **Tip:** Toast some rosemary sprigs in olive oil for a fragrant garnish. **Tip:** Freeze leftovers in airtight containers for a quick, flavorful meal later.

Delightfully creamy with a sweet, earthy depth, this soup pairs beautifully with crusty sourdough or a crisp apple salad for contrast.

Carrot and Tomato Soup with Basil

Savory meets sweet in this vibrant Carrot and Tomato Soup with Basil. **Blend** the earthy depth of carrots with the bright acidity of tomatoes, then **elevate** with fresh basil for a dish that’s as colorful as it is comforting.

Ingredients

• 2 cups organic carrots, peeled and diced
• 3 cups ripe tomatoes, cored and quartered
• 1/4 cup extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable stock, homemade preferred
• 1/2 cup fresh basil leaves, tightly packed
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp clarified butter

Instructions

1. **Heat** the olive oil and clarified butter in a large pot over medium heat until shimmering.
2. **Add** the chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
3. **Stir** in the diced carrots, cooking for another 5 minutes to soften slightly.
4. **Add** the quartered tomatoes, sea salt, and black pepper, stirring to combine.
5. **Pour** in the vegetable stock, bringing the mixture to a boil, then reduce to a simmer for 20 minutes.
6. **Remove** from heat and blend the soup until smooth using an immersion blender.
7. **Chiffonade** the basil leaves and stir into the soup just before serving.

**Tip:** For a silkier texture, strain the soup through a fine-mesh sieve after blending. **Tip:** Toast some crusty bread rubbed with garlic for the perfect accompaniment. **Tip:** A dollop of crème fraîche adds a luxurious finish.

**O**utstandingly smooth with a bright, herbaceous finish, this soup pairs beautifully with a crisp white wine or as a starter for a rustic Italian feast.

Carrot and Red Lentil Soup with Curry

Elevate your soup game with this vibrant Carrot and Red Lentil Soup, spiced to perfection with curry. It’s a creamy, dreamy bowl that’s as nutritious as it is Instagram-worthy.

Ingredients

• 1 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 4 large carrots, peeled and chopped
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add finely diced yellow onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Mix in curry powder, ground cumin, and turmeric, toast spices for 30 seconds.
5. Add chopped carrots and rinsed red lentils, stir to coat with spices.
6. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 20 minutes.
7. Once lentils and carrots are tender, blend soup until smooth using an immersion blender.
8. Stir in coconut milk, season with salt, and heat through for 2 minutes.
9. Garnish with fresh cilantro before serving.

This soup boasts a velvety texture with a warm, spicy kick from the curry. Serve it with a swirl of coconut milk and a sprinkle of cilantro for an extra touch of elegance.

Carrot and Apple Soup with Cinnamon

Kickstart your meal with a bowl of warmth that blends sweet, earthy carrots and crisp apples, spiced with a hint of cinnamon for that cozy kick.

Ingredients

• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 4 cups carrots, peeled and chopped into 1/2-inch pieces
• 2 cups Granny Smith apples, peeled, cored, and chopped
• 1 tsp ground cinnamon
• 4 cups vegetable stock
• 1/2 cup heavy cream
• Salt, to season

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add finely diced yellow onion, sautéing until translucent, about 5 minutes.
3. Stir in chopped carrots and apples, cooking for another 5 minutes to soften slightly.
4. Sprinkle ground cinnamon over the vegetables, stirring to coat evenly.
5. Pour in vegetable stock, bringing the mixture to a boil. Reduce heat to low, simmering uncovered for 20 minutes, or until carrots are tender.
6. Remove pot from heat. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
7. Return soup to low heat, stirring in heavy cream. Warm through without boiling, about 2 minutes. Season with salt as needed.

Velvety smooth with a sweet and spicy profile, this soup shines when garnished with a drizzle of cream and a sprinkle of cinnamon. Serve with crusty bread for dipping or a crisp apple slice on the side for contrast.

Carrot and Butternut Squash Soup

Let’s dive into a bowl of comfort with this velvety carrot and butternut squash soup—**roasted to perfection** and blended into creamy bliss.

Ingredients

• 2 cups peeled and cubed butternut squash
• 1 cup peeled and chopped carrots
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable stock, homemade preferred
• 1/2 cup full-fat coconut milk
• 1 tbsp pure maple syrup
• 1 tsp apple cider vinegar
• Sea salt, finely ground

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. Toss the butternut squash and carrots with olive oil, cumin, smoked paprika, and a pinch of sea salt on the prepared baking sheet. Spread in a single layer.
3. Roast for 25 minutes, or until the edges are caramelized and the vegetables are fork-tender.
4. Transfer the roasted vegetables to a high-speed blender. Add vegetable stock, coconut milk, maple syrup, and apple cider vinegar.
5. Blend on high for 1-2 minutes until completely smooth. For a silkier texture, strain through a fine-mesh sieve.
6. Pour the soup into a medium saucepan and warm over low heat for 5 minutes, stirring occasionally.

Zesty with a hint of sweetness, this soup’s creamy texture pairs **unexpectedly well** with crunchy pepitas or a swirl of chili oil for those who dare.

Carrot and Kale Soup with Garlic

Get ready to blend your way to a vibrant, nutrient-packed bowl that’s as easy as it is delicious. This soup combines earthy kale and sweet carrots with a punch of garlic for a flavor that’s bold and comforting.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 4 cups carrots, peeled and chopped into 1/2-inch pieces
• 4 cups kale, stems removed and leaves roughly chopped
• 4 cups vegetable stock
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup heavy cream

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, about 30 seconds, ensuring it doesn’t burn.
4. Add chopped carrots to the pot, stirring to coat with the onion and garlic mixture.
5. Pour in vegetable stock, then season with sea salt and black pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer until carrots are tender, about 20 minutes.
7. Add chopped kale to the pot, stirring until wilted, about 2 minutes.
8. Remove pot from heat and blend the soup until smooth using an immersion blender.
9. Stir in heavy cream until fully incorporated, then adjust seasoning if necessary.

Silky smooth with a hint of creaminess, this soup boasts a deep, savory flavor with a sweet undertone from the carrots. Serve it with a drizzle of olive oil and a sprinkle of cracked pepper for an extra touch of elegance.

Carrot and Cauliflower Soup with Turmeric

Whip up a storm in your kitchen with this vibrant, health-packed bowl that’s as easy as it is Instagram-worthy. Warm, comforting, and loaded with earthy flavors, it’s your next go-to for a quick, nutritious fix.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 4 cups carrots, peeled and chopped
• 4 cups cauliflower florets
• 4 cups vegetable broth
• 1 cup coconut milk, full-fat
• 1 tbsp lemon juice, freshly squeezed
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, sauté for 5 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Sprinkle in ground turmeric and cumin, toast for 30 seconds to release flavors.
5. Add chopped carrots and cauliflower florets, toss to coat in spices.
6. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 20 minutes until vegetables are tender.
7. Blend soup in batches until smooth, then return to pot.
8. Stir in coconut milk and lemon juice, season with sea salt and black pepper to taste.
9. Simmer for an additional 5 minutes to meld flavors.
10. Garnish with chopped cilantro before serving.

Kick back with this silky, golden-hued soup that’s a masterclass in balance—creamy yet light, spicy yet sweet. Serve with a drizzle of coconut milk and a sprinkle of turmeric for that extra pop of color and flavor.

Carrot and Chickpea Soup with Paprika

Absolutely nothing beats the cozy comfort of a bowl filled with this vibrant, spiced-up Carrot and Chickpea Soup. Packed with flavor and ready in a flash, it’s your next go-to for those chilly evenings.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 pound carrots, peeled and chopped into 1/2-inch pieces
• 1 (15-ounce) can chickpeas, drained and rinsed
• 4 cups vegetable stock, homemade preferred
• 1/2 cup full-fat coconut milk
• Sea salt, to adjust seasoning
• Freshly ground black pepper, to adjust seasoning
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion, sautéing until translucent, 4-5 minutes, stirring occasionally.
3. Stir in the minced garlic, smoked paprika, and ground cumin, cooking until fragrant, about 30 seconds.
4. Add the chopped carrots and chickpeas, tossing to coat in the spices.
5. Pour in the vegetable stock, bringing the mixture to a boil. Reduce heat to a simmer, covering the pot. Cook until the carrots are tender, 20-25 minutes.
6. Blend the soup until smooth using an immersion blender, or in batches with a countertop blender.
7. Stir in the coconut milk, warming through for 2 minutes. Season with sea salt and freshly ground black pepper to taste.
8. Ladle into bowls, garnishing with fresh cilantro leaves before serving.

This soup boasts a velvety texture with a smoky depth from the paprika, balanced by the sweetness of carrots. Serve with a drizzle of coconut milk and a sprinkle of smoked paprika for an Instagram-worthy finish.

Carrot and Fennel Soup with Dill

Savory meets sweet in this velvety carrot and fennel soup, elevated with a fresh dill finish. Perfect for those crisp evenings when you crave something light yet satisfying.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large fennel bulb, fronds reserved, bulb thinly sliced
• 1 lb carrots, peeled and chopped into 1/2-inch pieces
• 4 cups vegetable stock, homemade preferred
• 1/2 cup heavy cream
• 2 tbsp fresh dill, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add sliced fennel bulb and sauté until translucent, 5-7 minutes, stirring occasionally to prevent burning.
3. Stir in chopped carrots and cook for another 5 minutes, until slightly softened.
4. Pour in vegetable stock, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until carrots are fork-tender.
5. Remove from heat and blend the soup until smooth using an immersion blender. For a silkier texture, strain through a fine-mesh sieve.
6. Return the soup to the pot over low heat. Stir in heavy cream, dill, salt, and pepper. Heat through for 2 minutes, ensuring not to boil.
7. Garnish with reserved fennel fronds and an extra drizzle of olive oil before serving.

Opt for a bowl that contrasts the soup’s vibrant orange for a stunning presentation. The soup’s creamy texture and the anise-like flavor of fennel pair beautifully with a crusty sourdough on the side.

Carrot and Spinach Soup with Lemon Zest

Overwhelm your taste buds with this vibrant Carrot and Spinach Soup, zested up with a citrusy lemon kick—simple, swift, and seriously satisfying.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 lb fresh carrots, peeled and chopped into 1/2-inch pieces
• 4 cups low-sodium vegetable stock
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground cumin
• 5 oz fresh baby spinach leaves
• 1 tbsp lemon zest
• 1/2 cup full-fat coconut milk

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook until fragrant, 30 seconds.
4. Add the chopped carrots, vegetable stock, sea salt, black pepper, and cumin. Bring to a boil, then reduce heat to low and simmer until carrots are tender, 20 minutes.
5. Working in batches, carefully transfer the soup to a blender and puree until smooth. Tip: Hold the blender lid with a towel to prevent hot splatters.
6. Return the pureed soup to the pot and stir in the baby spinach until wilted, about 2 minutes.
7. Remove from heat and stir in the lemon zest and coconut milk until fully incorporated. Tip: For a creamier texture, blend again after adding coconut milk.
8. Ladle the soup into bowls and garnish with an extra sprinkle of lemon zest for a bright finish. Tip: Serve with crusty whole-grain bread for dipping.

Lusciously creamy with a hint of earthy sweetness from the carrots, this soup gets a fresh lift from the lemon zest. Try topping with toasted pumpkin seeds for a crunchy contrast or a drizzle of chili oil for heat.

Conclusion

With 18 cozy, creamy carrot soup recipes, this roundup has something for every taste—whether you love classic flavors or bold twists. Winter just got warmer! Pick a recipe, give it a try, and let us know which one’s your favorite in the comments. Don’t forget to share the love (and this article) on Pinterest for fellow soup lovers. Happy cooking!