Name: Creamy Carrot Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 pounds carrots (peeled and cut into 2-inch chunks); garlic powder (optional, to taste); 3 cloves garlic (minced); 1 tbsp fresh ginger (peeled and grated or minced (or 1 tsp ground ginger)); 6 cups vegetable broth; 1/4 tsp cumin; 1/4 tsp cinnamon; 1/8 tsp allspice; 1/8 tsp ground cardamom (optional); 1/4 cup heavy cream (at room temperature); 2 tbsp olive oil; salt and pepper (to taste)

This creamy carrot soup starts with oven-roasted carrots, gets a gentle kick from fresh ginger, cumin, cinnamon, and allspice, and finishes with a splash of heavy cream for a silky, cozy bowl that tastes like it took all day. It's an easy, budget-friendly soup that's perfect for chilly nights, and there's plenty to share with family and friends.

Creamy carrot soup with parsley in a white ramekin beside a grilled cheese sandwich, with a teal pot of soup behind it

The cold weather of soup season calls for warm foods, preferably ones made even warmer with ingredients that have a warming effect. Some spices, such as ginger, cumin, cinnamon, cardamom, and allspice, don't just have a warm flavor; they've long been used in kitchens around the world to take the chill off. This soup uses four of them, and the sweetness of the roasted carrots is the perfect match for their sweet-spicy flavor.

Key Ingredients & Substitutions

Carrots. Regular orange carrots are all you need. Peel them and cut them into roughly 2-inch chunks so they roast evenly. Baby carrots work too; just pat them dry first so they brown instead of steam. Carrots are loaded with beta-carotene, which your body converts into vitamin A, so every bowl comes with a big dose of it.
Fresh ginger. Ginger is the star of the warming spices here, bringing a bright, peppery heat. Grate or mince it finely so it blends smoothly. If you don't have fresh ginger, use 1 teaspoon of ground ginger instead and stir it in with the other spices.
Cumin, cinnamon, and allspice. A small amount of each goes a long way. Ground cumin adds an earthy, savory note, cinnamon brings out the carrots' natural sweetness, and allspice tastes like a little bit of clove, nutmeg, and pepper all at once. If you don't have allspice, a pinch of nutmeg is a good stand-in.
Cardamom (optional). A pinch of ground cardamom adds a floral, slightly citrusy warmth that pairs beautifully with ginger. It's strong, so start with ⅛ teaspoon and taste before adding more.
Garlic. Fresh cloves give the best flavor. Mince them or press them with a garlic press. A little garlic powder on the carrots before roasting is optional but adds another layer of savory flavor.
Vegetable broth. Use low-sodium broth so you can control the salt. Chicken broth works just as well if you aren't keeping the soup vegetarian.
Heavy cream. A little cream makes the soup silky and rich. For a dairy-free or vegan carrot soup, swap in the same amount of full-fat canned coconut milk. Coconut milk from a carton will work, but the soup will be thinner and less rich.

Helpful Tips

Give the carrots room on the pan. Spread them in a single layer on a rimmed baking sheet lined with parchment paper or a silicone baking mat. Crowded carrots steam instead of caramelizing, and those browned edges are where the deep, sweet flavor comes from.

Let the carrots cool a bit before blending. Hot ingredients can build up steam in a closed blender and push the lid off. Let the roasted carrots rest for about 10 minutes, fill the blender no more than halfway, and blend in batches if needed. An immersion blender is another easy option: add the roasted carrots and broth to the pot and blend right there.

Warm the cream first. Cold cream poured into hot soup can curdle. Let it sit out until it reaches room temperature, or warm it slightly in the microwave, then stir it in slowly over low heat. Don't let the soup boil once the cream is in.

Adjust the thickness at the end. Carrots vary in size and sweetness, so your soup may come out thicker or thinner than ours. Add a splash more broth to thin it, or simmer it uncovered for a few extra minutes to thicken it.

Season after the cream goes in. Cream mellows the spices and the salt, so taste the soup at the very end and adjust the salt, pepper, and spices then.

Variations

Vegan carrot soup. Use vegetable broth and swap the heavy cream for full-fat coconut milk.
Extra-rich and creamy. For a more indulgent soup, increase the heavy cream to 1 cup and reduce the broth by about ½ cup.
Spicy carrot soup. Add a pinch of cayenne pepper or a few red pepper flakes along with the other spices.
Carrot and sweet potato soup. Replace up to half of the carrots with peeled, cubed sweet potato and roast them together.
Curried carrot soup. Stir in 1 to 2 teaspoons of curry powder with the cumin for a golden, Indian-inspired twist.
Serve it chilled. This is a warming soup, but it's also surprisingly refreshing served cold in warmer months. Chill it completely and thin it with a little extra broth before serving.

Serving Ideas

We love this soup with a classic grilled cheese sandwich for dipping, or try a fancier Heirloom Tomato Gourmet Grilled Cheese. It's also great with a green salad, crusty bread, warm Copycat Restaurant Style Biscuits, or a batch of Easy Cornbread Muffins.

For garnish, top each bowl with fresh parsley or cilantro, a swirl of cream or plain yogurt, toasted pumpkin seeds, or a light sprinkle of cinnamon. Served in small cups, it also makes an elegant starter for a holiday dinner, whether that's Easter brunch or Thanksgiving. And if you snag a few roasted carrots from the pan before they go in the blender (no judgment here), try our Tri-Color Roasted Carrots next.

soup in white dish next to sandwich on white plate with carrots, a blue pot and yellow and white towel in the background

Storing & Freezing

Let leftover soup cool, then store it in an airtight container in the refrigerator for up to 4 days. The flavors of the spices deepen overnight, so it's often even better the next day. Reheat it gently on the stovetop over medium-low heat, stirring often, and add a splash of broth if it has thickened.

To freeze, it's best to freeze the soup before adding the cream, since cream can separate when thawed. Freeze the carrot puree in freezer-safe containers for up to 3 months, thaw it overnight in the refrigerator, then reheat it and stir in the cream. If you've already added the cream, you can still freeze it; just whisk well or give it a quick blend after reheating to smooth it out.

How to Make Creamy Carrot Soup

Here's a step-by-step look at how this soup comes together. The full ingredient amounts and instructions are in the recipe card below.

Step 1: Preheat the oven to 450°F. Peel the carrots and cut them into 2-inch chunks.

chopped carrots with knife on a wood cutting board

Step 2: Arrange the carrots in a single layer on a rimmed baking sheet lined with parchment paper or a silicone baking mat. Drizzle them with olive oil and toss until every piece is evenly coated.

carrots coated in olive oil on baking sheet lined with parchment paper

Sprinkle salt, pepper, and garlic powder (if using) evenly over the carrots before they go into the oven.

chunks of carrot coated in olive oil in roasting pan

Step 3: Roast the carrots for 20 to 25 minutes, then flip them over and roast for another 10 to 15 minutes, until they're browned in spots and fork-tender. Let them cool for about 10 minutes.

roasted carrots on parchment paper lined roasting pan

Step 4: Transfer the roasted carrots to a blender or food processor and add the garlic and ginger.

roasted carrots with ginger and garlic in blender

Pour in 2 ½ cups of the vegetable broth, put the lid on, and blend until completely smooth. Work in batches if your blender is small.

roasted carrots with vegetable broth in blender sitting on counter

Step 5: Pour the carrot puree into a large pot or Dutch oven. Stir in the remaining broth, the cumin, cinnamon, allspice, and cardamom (if using), and heat over medium heat until steaming.

creamy carrot soup in a blue dutch oven sitting on countertop

Step 6: Reduce the heat to low and slowly pour in the room-temperature heavy cream.

heavy cream pouring out of measuring cup into a blue pot of carrot soup

Stir until the cream is completely incorporated and the soup is heated through, without letting it boil.

Heavy cream being stirred into roasted carrot soup in a teal Dutch oven with a wooden spoon

Step 7: Remove the pot from the heat, season with salt and pepper to taste, and ladle into bowls. Serve it on its own or with a grilled cheese sandwich.

carrot soup with parsley garnish in white bowl sitting on a white plate next to a grilled cheese sandwich

More Soup Recipes

If you loved this recipe, here are a few more soups you might enjoy:

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