Carrot Soup

This carrot soup recipe requires minimal ingredients but still delivers plenty of flavor. Have it ready in under an hour!

Course Dinner, Lunch, Soup
Cuisine American
Cook Time 30 minutes
Servings 4
Author Savannah


  • 1 tbsp oil (I use coconut oil.)
  • 1 yellow onion
  • 1.5 lbs carrots
  • 4 cups vegetable or chicken broth*
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1/4 tsp black pepper

for topping

  • 1/2 a bunch cilantro
  • 2-3 tbsp olive oil
  • 2 tsp white wine vinegar


  1. Heat oil in a medium pot, dice the onion, and add it to the pot to cook on medium-low heat for about 15 minutes. The onion should begin to show a hint of golden color.

  2. Peel and chop the carrots, and add them to the pot. Cook for 3 to 4 minutes. Add broth, and bring to a boil.

  3. Lower the heat, add salt, pepper, and turmeric. Cover and simmer for 20 minutes.

  4. Puree the soup by pouring it into a blender or by using an immersion blender.

  5. Pulse the cilantro, olive oil, and vinegar in a food processor or with the immersion blender. Add a spoonful to each bowl of soup, and serve.

Recipe Notes

*I like to use my Homemade Vegetable Broth for this recipe. Find it here.