Name: Creamy Carrot Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: ½ Onion (sliced); 1 Carrot (sliced); 1 Tbsp Vegetable Oil; 1 tsp Vegetable Bouillon Powder; 1½ cups Water; 1 cup Soy Milk; Salt (to taste)

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Make this easy, creamy carrot soup with just a few simple ingredients. Simmer everything together, give it a quick blend, and you’ll have a delicious, nutrient-packed soup in 15 minutes!

Looking for more simple soup recipes? Try my Creamy Kabocha Soup or Japanese Sweet Potato Soup!

Recipe Ingredients

You’ll need the following ingredients to make this simple carrot soup:

Carrot & Onion: These two simple veggies create a naturally sweet and flavorful base for the soup.
Vegetable Oil: Use your preferred vegetable oil to sauté the onions. If you like a richer taste, butter is also a great option.
Vegetable Bouillon Powder: Bouillon powder adds depth and boosts the overall flavor. You can also use vegetable broth if you prefer.
Soy Milk: I like using soy milk for a light, creamy finish, but feel free to substitute it with regular milk or other dairy-free options, such as coconut or almond milk.

How To Make Carrot Soup: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

Step 1

Sauté the sliced onion.

Step 2

Add the carrot, bouillon powder, and water, then simmer until tender.

Step 3

Puree the soup with a hand blender until smooth.

Step 4

Stir in the soy milk and season with salt.

Serve the soup in a bowl, add a sprinkle of herbs or spices on top, and savor the flavor!

Recipe Tips

If your soup turns out too thick, add a splash of water or broth until it’s as smooth as you like.
Warm the soup gently after adding the milk. Boiling can cause the milk to split, so keep the heat low.
If you prefer a richer flavor, stir in a little white miso, a bit of butter, or a splash of heavy cream at the end.

Storage

Once the soup cools, transfer it to an airtight container or glass jar. It’ll keep in the refrigerator for up to 3 days. When reheating, I recommend warming it gently on the stovetop over low heat for the best flavor.

What To Serve With

To complement this cozy carrot soup, I recommend serving it with egg onigiri, warm mushroom salad, and avocado and cheese harumaki!

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Creamy Carrot Soup

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Prep: 5

Cook: 10

Total: 15

Servings:

Author: Juri Austin

Make this easy, creamy carrot soup with just a few simple ingredients. Simmer everything together, give it a quick blend, and you’ll have a delicious, nutrient-packed soup in 15 minutes!

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Equipment

Medium saucepan
Blender

Ingredients

Instructions

Prepare the Vegetables: Thinly slice the onion. Peel the carrot and cut it into small pieces.
Sauté the Onion: Heat the oil in a saucepan over low heat. Add the sliced onion and cook until soft.
Simmer: Add the carrot, water, and bouillon powder. Cover, bring to a boil, then reduce the heat and simmer for 5–7 minutes, or until the carrots are tender.
Blend: Turn off the heat. Use a hand blender to puree the soup until smooth. Add the soy milk and blend until creamy.
Finish and Serve: Return the soup to low heat and warm gently. Season with salt to taste. Turn off the heat just before it reaches a boil. Serve in a bowl and enjoy!

Notes

Storage: Transfer the soup to an airtight container and store it in the refrigerator. It can be stored for 3 to 4 days.
If your soup turns out too thick, add a splash of water or broth until it’s as smooth as you like.
Warm the soup gently after adding the milk. Boiling can cause the milk to split, so keep the heat low
If you prefer a richer flavor, stir in a little white miso, a bit of butter, or a splash of heavy cream at the end.