When I serve this creamy soup, people are amazed by the bright carrot 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

Allrecipes Member

Recipe Summary test

15 mins
40 mins
55 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a Dutch oven, saute onion in butter until tender. Add carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.

  • Transfer to a blender or food processor in small batches; cover and process until smooth. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.

Nutrition Facts

269 calories; protein 2.8g; carbohydrates 15.1g; fat 22.6g; cholesterol 79.2mg; sodium 555.9mg. Full Nutrition

Reviews (192)

Rating: 5 stars
What an easy recipe and so naturally sweet! I have to admit that I exchanged the ginger/rosemary for freshly grated nutmeg. Just divine...thanks, Grace! Read More
Rating: 5 stars
Mmmmmm. This is the third carrot soup recipe that I tried here… all good but this is the one that I was looking for. I first tried carrot soup in a Thai restaurant years ago and it tasted just like this. I will definitely make it again and won't change a thing! Read More
Rating: 4 stars
This soup was very good.Used 2 cups of milk not heavy cream Read More
Rating: 5 stars
My wife made this soup recently, and it was the best soup I've ever had! She substituted milk for the cream, as others suggested. She also used half the amount of white potato called for and substituted sweet potato for the rest. The color is bright without tasting too carroty. Read More
Rating: 5 stars
The five stars are a reflection of how my soup actually came out rather than the original recipe. The first in my numerous substitutions was the spices. I decided to make a more savory soup by using cumin, coriander, garlic, and cheyenne pepper (all to taste). Though if using cheyenne pepper, keep in mind that leftovers gradually become spicier. To cut down on the fat, I used whole milk instead of cream and tossed in a couple spoonfuls of sour cream. A bit of starch was used to thicken it up to my preferred consistency. Next time I may jazz it up even more by adding in some cheddar cheese. To eliminate the unflattering ring of butter that floated to the top, I'll cut the butter in half and add some olive oil next time. All in all, very excellent! Read More
Rating: 5 stars
Perfect as written except that in the interest of cutting calories I used a little butter and olive oil to cook the onions and used 1 cup of heavy cream and 1 cup of 2% milk. Thanks submitter! Read More
Rating: 5 stars
This was just delicous! I don't think it even needed the cream, it was so tasty. Next time I will probably omit it and add another cup or so of chicken stock. My toddler loved it too. I added 2 medium baking potatoes instead of just 1. Read More
Rating: 5 stars
Yummy perfect carrot soup. Absolutely gorgeous, even without the cream - I tried subbing milk and that was great - but it's fine without milk too. I didn't have any rosemary or broth, so used dash of ground nutmeg and chicken stock, and it still turned out brilliantly. Would like to make again using the rosemary! Read More
Rating: 1 stars
I found this catagorized under "vegetarian soups" and this is not a vegetarian recipe. Read More