Easy Carrot Soup

Smooth Texture, Familiar Flavors, and Zero Veggie Intimidation

Sometimes the simplest recipes are the ones that work the best! This carrot soup is smooth, cozy, and naturally a little sweet, making it an easy win for anyone who’s hesitant about vegetables. With a familiar flavor profile and a creamy texture, it feels comforting and approachable! Nothing bold or overwhelming, just classic, feel-good soup.

This recipe is especially helpful for picky eaters because it removes common veggie deal-breakers like strong flavors or chunky textures. Everything blends into a silky soup that’s easy to enjoy, whether served as a starter or paired with a sandwich for a simple meal. It’s proof that vegetables don’t need to be complicated to be delicious.

Yield: 4 servings

Total time: 30 minutes

Ingredients:

• 1 14.5-oz. cans diced carrots, drained and rinsed

• 1 Tbsp olive oil

• 3 c low-sodium chicken broth

• 1/2 onion, chopped

• 4 cloves garlic, minced

• 2 tsp dried thyme

• 1 tsp dried ginger

• 2 Tbsp milk

• Salt and pepper

• 1-2 Tbsp heavy whipping cream, optional

• Fresh parsley for garnishing, optional

Directions:

1. In a dutch oven over medium heat, add 1 Tbsp olive oil. When heated, add the garlic and onion. Cook until fragrant, about 3 minutes.

2. Add carrots, chicken broth, thyme, and ginger. Season with salt and pepper. Bring liquid to a boil. Reduce heat to medium-low and let simmer, covered, for about 15 minutes.

3. Remove from heat and stir in milk.

   

4. Carefully transfer soup to blender and blend until smooth.

   

5. Return soup to pot and heat through, about 5 minutes.

6. Transfer soup to bowls and stir in cream. Top with fresh parsley if desired (optional). Enjoy!