As the weather starts to cool down, there’s nothing quite like a warm, comforting bowl of creamy carrot soup to soothe the soul. And what’s even better is that you can easily spice it up with a variety of flavors and ingredients! From classic combinations to more exotic twists, we’ve gathered 20 deliciously spiced carrot soup recipes for you to try. Whether you’re in the mood for something comforting and familiar or adventurous and new, there’s sure to be a recipe on this list that will hit the spot.
Spiced Carrot and Ginger Soup
This comforting soup combines the natural sweetness of carrots with the spicy warmth of ginger, perfect for a cozy evening meal or a quick lunch.
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 inches fresh ginger, grated
– 4 cups carrot juice (or 2 cups cooked and pureed carrots)
– 2 cups chicken or vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the grated ginger and cook for an additional minute.
3. Pour in the carrot juice and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has reduced slightly.
4. Stir in the cumin, coriander, salt, and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Creamy Coconut Carrot Soup
A vibrant and comforting soup that’s perfect for a chilly evening. This creamy concoction combines the sweetness of carrots with the richness of coconut milk.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chopped carrots (about 6 medium-sized)
– 1 can (14 oz) coconut milk
– 2 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute, until fragrant.
3. Add the chopped carrots, coconut milk, vegetable broth, and cumin. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Roasted Carrot and Garlic Soup
Warm up with this comforting and flavorful soup, perfect for a chilly evening. Roasting the carrots brings out their natural sweetness, which pairs perfectly with the pungency of garlic.
Ingredients:
– 4 large carrots, peeled and chopped into 1-inch pieces
– 3 cloves of garlic, peeled and minced
– 2 tablespoons olive oil
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the chopped carrots with olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 30 minutes, or until the carrots are tender and caramelized.
4. Remove from the oven and let cool slightly.
5. In a large pot, sauté the minced garlic until fragrant.
6. Add the roasted carrots, broth, and heavy cream (if using) to the pot.
7. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has reached desired consistency.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Moroccan Spiced Carrot Soup
This vibrant soup is a flavorful blend of roasted carrots, aromatic spices, and creamy coconut milk, perfect for a cozy evening or as a healthy lunch option. With its warm, comforting aroma and velvety texture, this Moroccan-inspired soup is sure to become a new favorite.
Ingredients:
– 2 lbs carrots, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper (optional)
– 4 cups vegetable broth
– 1 cup coconut milk
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss carrots with olive oil, onion, garlic, cumin, smoked paprika, cinnamon, and cayenne pepper (if using). Roast for 30 minutes.
3. Blend roasted carrots with vegetable broth and coconut milk until smooth.
4. Season with salt and pepper to taste.
5. Serve warm, garnished with fresh parsley or cilantro.
Cooking Time: 45 minutes
Curried Carrot and Lentil Soup
Warm up with this flavorful and nutritious soup that combines the sweetness of carrots with the comfort of lentils, all wrapped in a fragrant curry spice blend.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups mixed carrots (including baby and regular), peeled and chopped
– 1 cup red or brown lentils, rinsed and drained
– 2 teaspoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, carrots, lentils, curry powder, cumin, and turmeric. Cook for an additional 2-3 minutes, stirring occasionally.
3. Add diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 40-50 minutes
Carrot and Sweet Potato Soup
Warm Up with Carrot and Sweet Potato Soup!
This hearty soup is a perfect blend of autumn flavors, featuring the natural sweetness of carrots and sweet potatoes. Serve it as a comforting starter or a satisfying main course.
Ingredients:
– 2 large carrots, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup coconut milk (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the chopped carrots and sweet potato, cooking for an additional 5 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
6. Use an immersion blender to puree the soup until smooth. (Alternatively, transfer the soup to a blender and blend in batches.)
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 30-35 minutes
Thai Carrot Soup with Lemongrass
This vibrant and aromatic soup is a staple of Thai cuisine, perfect for a light and refreshing meal.
Ingredients:
– 2 medium carrots, peeled and chopped
– 2 stalks lemongrass, bruised
– 2 cups vegetable broth
– 1/4 cup coconut milk
– 1 tablespoon grated ginger
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, combine chopped carrots, bruised lemongrass, vegetable broth, coconut milk, grated ginger, and ground cumin.
2. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until carrots are tender.
3. Season with salt and pepper to taste.
4. Remove lemongrass stalks before serving. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 25 minutes
Carrot and Coriander Soup
This vibrant soup is a perfect blend of sweet carrots and warm coriander, ideal for a cozy evening meal or a refreshing lunch. With its creamy texture and aromatic flavors, it’s sure to become a new favorite.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 large carrots, peeled and chopped
– 2 teaspoons ground coriander
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the carrots, coriander, cumin, paprika, and diced tomatoes. Cook for 5 minutes, stirring occasionally.
4. Pour in the broth and bring to a boil. Reduce heat and simmer until the carrots are tender, about 20-25 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Carrot and Turmeric Immune-Boosting Soup
Stay warm and cozy with this nourishing soup that combines the anti-inflammatory properties of turmeric with the immune-boosting benefits of carrots. This recipe is perfect for a chilly day when you need a little pick-me-up.
Ingredients:
– 2 large carrots, peeled and chopped
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground turmeric
– 4 cups vegetable broth
– 1/2 cup coconut milk or heavy cream (optional)
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the chopped carrots and turmeric, and cook for 5 minutes.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the carrots are tender.
5. Use an immersion blender or transfer the soup to a blender to puree until smooth.
6. Stir in coconut milk or heavy cream, if using.
7. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Servings: 4-6
Carrot and Orange Soup with Cumin
Brighten up your day with this vibrant and flavorful soup, perfect for a cozy evening or as a healthy lunch option. The combination of carrots, oranges, and cumin creates a delightful harmony of sweet and savory flavors.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chopped fresh carrots (about 6-8 medium-sized)
– 2 cups chicken or vegetable broth
– 1 cup freshly squeezed orange juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped carrots, broth, orange juice, and cumin. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Carrot and Chickpea Soup with Tahini
This creamy soup combines the natural sweetness of carrots with the nutty flavor of tahini, making for a satisfying and nutritious meal. Perfect for a chilly evening or as a comforting pick-me-up.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups carrots, peeled and chopped
– 1 can chickpeas (14 oz), drained and rinsed
– 4 cups vegetable broth
– 1/2 cup tahini
– 1 tablespoon lemon juice
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add carrots, chickpeas, broth, and tahini. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until carrots are tender.
4. Stir in lemon juice and season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 25-30 minutes
Carrot and Tomato Bisque
This vibrant and flavorful soup is perfect for a chilly evening or as a light lunch option. With the sweetness of carrots and tomatoes, you’ll be hooked from the first spoonful.
Ingredients:
– 2 medium carrots, peeled and chopped
– 1 large tomato, diced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. Add the chopped carrots and diced tomato. Cook for 5-7 minutes, stirring occasionally, until they start to soften.
3. Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Use an immersion blender (or transfer the soup to a blender) to puree the mixture until smooth.
5. If desired, stir in heavy cream or half-and-half to add richness and creaminess.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 30-40 minutes
Carrot and Leek Soup with Thyme
Carrot and Leek Soup with Thyme: A Warm and Comforting Starter
Soup lovers will adore this creamy, aromatic soup that combines the sweetness of carrots and leeks with the earthy flavor of thyme.
Ingredients:
– 2 large carrots, peeled and chopped
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 4 cups vegetable or chicken broth
– 1/2 cup heavy cream
– 2 tbsp butter
– 2 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped leeks and cook until softened, about 5 minutes.
3. Add the chopped carrots, broth, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Use an immersion blender (or transfer soup to a blender in batches) to puree the soup until smooth.
5. Stir in heavy cream and season with salt and pepper to taste.
6. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Carrot and Parsnip Soup with Nutmeg
This delicious and nutritious soup is perfect for a chilly day. The combination of carrots, parsnips, and nutmeg creates a warm and comforting flavor profile that’s sure to please.
Ingredients:
– 2 large carrots, chopped
– 1 large parsnip, peeled and chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 1 tsp ground nutmeg
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the chopped carrots and parsnips in a little bit of oil until they’re tender.
2. Add the vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are very tender.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. If desired, stir in the heavy cream or half-and-half to add richness and creaminess.
5. Add the ground nutmeg and adjust seasoning as needed.
6. Serve hot, garnished with chopped fresh herbs or a sprinkle of paprika, if desired.
Cooking Time: 20-25 minutes
Carrot and Red Pepper Soup
This vibrant soup is a delightful blend of sweet carrots and smoky red peppers, perfect for a cozy evening meal or a refreshing lunch.
Ingredients:
– 2 large carrots, peeled and chopped
– 2 large red bell peppers, seeded and chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper, to taste
– Fresh parsley, for garnish
Instructions:
1. In a large pot, sauté the chopped carrots and red peppers in a little oil until tender.
2. Add the vegetable broth and bring to a boil.
3. Reduce heat and simmer for 20-25 minutes or until the vegetables are very tender.
4. Use an immersion blender (or transfer the soup to a blender) to puree the mixture until smooth.
5. If desired, stir in heavy cream for added richness.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.
Cooking Time: 25-30 minutes
Carrot and Lentil Soup with Cumin
Warm up with a comforting bowl of Carrot and Lentil Soup with Cumin!
Ingredients:
– 2 medium carrots, peeled and chopped
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the chopped carrots, lentils, vegetable broth, and cumin. Bring to a boil, then reduce heat and simmer for 30 minutes or until the lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Enjoy your delicious and nutritious Carrot and Lentil Soup with Cumin!
Carrot and Apple Soup with Cinnamon
This creamy soup combines the sweetness of carrots and apples with the warmth of cinnamon, perfect for a chilly evening or a comforting meal any time of the year.
Ingredients:
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chopped carrots (about 6-8 medium-sized)
– 2 cups chopped apples (about 2-3 medium-sized)
– 4 cups chicken or vegetable broth
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. Add minced garlic and cook for an additional minute.
3. Add chopped carrots and apples, broth, cinnamon, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 25-30 minutes
Carrot and Butternut Squash Soup
Warm Up with a Delicious Carrot and Butternut Squash Soup!
This comforting soup is perfect for a chilly day, packed with the natural sweetness of carrots and butternut squash. Serve with a swirl of creme fraiche and some crusty bread for a satisfying meal.
Ingredients:
– 2 medium-sized carrots, chopped
– 1 large butternut squash, peeled, seeded, and chopped
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic, carrots, and butternut squash. Cook for an additional 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat to low and simmer for 20-25 minutes or until the vegetables are tender.
6. Season with salt, pepper, and cumin to taste.
Cooking Time: 35-40 minutes
Carrot and Fennel Soup with Dill
This vibrant soup combines the sweetness of carrots and the anise flavor of fennel, perfectly balanced by the freshness of dill. It’s a simple yet satisfying recipe that’s perfect for a light lunch or dinner.
Ingredients:
– 2 large carrots, peeled and chopped
– 1 large bulb of fennel, chopped (fronds reserved for garnish)
– 4 cups vegetable broth
– 1/4 cup heavy cream or half-and-half (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh dill, chopped (for serving)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped carrots and fennel; cook until tender, about 10 minutes.
3. Pour in the vegetable broth; bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are very tender.
4. Use an immersion blender (or transfer the soup to a blender) to puree the mixture until smooth.
5. Stir in the heavy cream or half-and-half, if using.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh dill.
Cooking Time: 35-40 minutes
Carrot and Cauliflower Soup with Turmeric
Warm and comforting, this Carrot and Cauliflower Soup with Turmeric is a perfect treat for a chilly day. The combination of sweet carrots, earthy cauliflower, and vibrant turmeric creates a soothing and flavorful soup that’s sure to become a new favorite.
Ingredients:
– 2 large carrots, chopped
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground turmeric
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped carrots and cauliflower, cooking until they begin to soften, about 5-7 minutes.
5. Pour in the vegetable broth and add the ground turmeric.
6. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 30-35 minutes
Summary
Get ready to warm up with these deliciously spiced carrot soup recipes! From creamy coconut-based soups to hearty lentil and vegetable combinations, there’s something for everyone. Spice up your meals with the likes of Moroccan-inspired soups, Thai-infused flavors, and Mediterranean-style creations. Each recipe is carefully crafted to bring out the natural sweetness of carrots while adding unique twists and textures. Whether you’re in the mood for a comforting solo bowl or want to impress guests at your next dinner party, these 20 recipes are sure to satisfy your soup cravings.