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Creamy Carrot Soup

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Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4
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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Carro soup served in a bowl.

Equipment

  • Medium saucepan
  • Blender

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

Instructions
 

  1. Prepare the Vegetables: Thinly slice the onion. Peel the carrot and cut it into small pieces.
  2. Sauté the Onion: Heat the oil in a saucepan over low heat. Add the sliced onion and cook until soft.
  3. 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.
  4. Blend: Turn off the heat. Use a hand blender to puree the soup until smooth. Add the soy milk and blend until creamy.
  5. 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.
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Nutrition

Serving: 1servingCalories: 84kcalCarbohydrates: 8gProtein: 2g

This nutritional information is estimated and provided for general reference only.

Course: Soup
Cuisine: Global
Keyword: carrot soup

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