Carrot Soup Recipe

Stacey Mebs | Bake.Eat.Repeat. Updated

This carrot soup with dill is quick and easy to make, can be served hot or cold, and can be made in the slow cooker, Instant Pot, or on the stove!

Anyone looking for a super quick and easy meal?

Because that's what this carrot soup is. So fast, so easy, and there are several options for cooking it - which always makes me happy. I like having options.

Carrot Soup Photo

If you need to get the soup going in the morning and have it ready when you get home, you can use the slow cooker.

If you want to eat in about an hour you can do it on the stove (it needs to simmer for about 40 minutes, so you're not actively doing anything for most of this time). And if you like crazy fast cooking (I know I do!) then pull out your Instant Pot and you can be serving up this tasty carrot soup in under a half hour.

This soup can also be served either hot or cold, and can be made a day or two in advance as it reheats well too.

I feel like that checks all the boxes for a soup recipe, right?

Carrot Soup Picture

No meat, which at my house means a few disappointed people, but I enjoy having a light meal like this sometimes.

Served with a quick salad and some of these cream biscuits, it makes the perfect quick and easy meal for those nights that you're in a rush and don't feel like a big meal. It's also perfect for lunches, either kept warm in a thermos or served cold.

I will admit that my kids are not super huge fans of this soup, but I also don't think they've given it much of a chance.

I've been making it for years, and the first time I made it for the kids, I used some carrots that weren't at their peak.... I don't recommend that. Use nice, fresh, preferably organic carrots for this soup - you can taste the difference here!

Carrot Soup Image

So, it wasn't that great the first time the kids tried it, and now they won't give it another shot. Oh well, I'll wear them down. They'll like it eventually - carrot soup with dill in it is just too good for them to be missing out on!

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Carrot Soup Recipe

    6 Servings

Ingredients

  • 2 teaspoons Olive Oil
  • 1 medium Onion, chopped (about 1 cup)
  • 3-4 cloves Garlic, crushed
  • 1 1/2 pounds Carrot, peeled and cut into 2 inch chunks (8-10 carrots)
  • 3 1/2 cups Chicken Stock
  • 3/4 cup Milk, (I used 2%)
  • 1 1/2 teaspoons Dried Dill
  • Sour Cream, or Greek Yogurt, for serving

Directions

For the Stovetop:

  1. In a large saucepan over medium heat, heat the olive oil and add the onion and garlic. Saute for 3-4 minutes until tender. Add the carrots and chicken stock and bring to a boil. Cover, lower the heat, and allow to simmer for 30-40 minutes or until the carrots are tender.
  2. Using an immersion blender, puree the soup until smooth. Stir in the milk and the dill. Serve with sour cream or Greek yogurt.

For the Slow Cooker:

  1. In a large saucepan over medium heat, heat the olive oil and add the onion and garlic. Saute for 3-4 minutes until tender.
  2. Transfer them to the crock of your slow cooker and add the carrots and chicken stock.
  3. Cook on low for 6-8 hours, or high for 3-4 hours.
  4. Using an immersion blender, puree the soup until smooth.
  5. Stir in the milk and the dill.
  6. Serve with sour cream or Greek yogurt.

For the Instant Pot:

  1. Press the saute button on the Instant Pot and adjust it to low heat.
  2. Add the olive oil, onions and garlic, and saute, stirring, for 3-4 minutes or until tender. Press the cancel button to turn off the heat.
  3. Add the carrots and chicken stock. Secure the lid on the Instant Pot and adjust the valve to the sealing position.
  4. Cook on high pressure for 10 minutes, and then quick release the pressure when the cook time is finished.
  5. Using an immersion blender, puree the soup until smooth.
  6. Stir in the milk and the dill.
  7. Serve with sour cream or Greek yogurt.

Recommended

Published:
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Cooking Method:
Simmered
Category:
Lunchbox
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Related Recipes:
Lunchbox Recipes, Lunch Recipes, Soup Recipes, Carrot Recipes, Easy Dinner Recipes, Easy Recipes, Simmered Recipes
Recipe Yields:
4-6 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Stacey Mebs
Recipe Yields: 4-6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 17
Calories 92

% Daily Value*
3%
Total Fat 2g
1%
  Saturated Fat 0g
23%
Sodium 554mg
5%
Total Carbohydrate 15g
4%
  Dietary Fiber 3g
  Sugars 7g
4%
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Stacey Mebs

About Stacey

Stacey loves to Bake. Eat. Repeat. so much that it inspired the name of her blog. With three young kids at home, she's become an expert at packing lunches. Say hello to our Lunchbox fanatic!