Recipe – Carrot Soup

Recipe - Carrot Soup

In this day and age, one can find a myriad of recipes online. However, over time many of these recipes have become overly complex and have large ingredient lists. So, here is a quick and easy carrot soup, which makes an excellent meal starter and has the advantage of being an easy weekday recipe.

Not only is it a simple recipe, but has the advantages of:

  • Flexible preparation of the carrots, which can be made with Microwaved, steamed, or boiled carrots
  • Fast preparation, needing only 15 to 30 minutes to prepare, depending upon your carrot cooking method
  • Being able to be made ahead and reheated on low with a modicum of supervision or reheated in the microwave to save time
  • Permitting multi-tasking, because it can be prepared while you cook other dishes
  • Safe storage in the refrigerator for 3 or 4 days before reheating
  • this makes an excellent lunch item if you have a microwave available


  • 1 1/2 to 2 cups of carrots
  • 1 1/2 to 2 cups of liquid (milk or broth)
  • 2 tablespoons of bouillon or base (vegetable or chicken ) — Optional
  • 1 tablespoon butter  — Optional
  • Salt — Optional


  • Cook carrot until tender
  • let carrots cool
  • Blend Carrots and Liquid
  • pour into a saucepan
  • Add bouillon and butter
  • Bring to a slow simmer on a medium-low heat
  • Taste and salt to taste, if desired.


  • Safety Tip: Do not put the carrots in the blender hot
  • Food Safety Tip: If fixed ahead, refrigerate, and do not store more than 4 days before reheating and serving
  • Food Safety Tip: if reheating, heat thoroughly to a light simmer, before serving
  • if you boiled the carrots, you can use the water the carrots were boiled as broth.
  • For cream of carrot soup, using whole milk provides the most nutrition, but skim milk will work
  • If using broth, vegetable or chicken broth usually works best and low sodium broths work just fine.
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