Carrot Soup

Carrot Soup

This easy carrot soup recipe is a great way to use up a bag of carrots that were forgotten in your produce drawer. The carrots cook together with aromatics like onions, garlic and fresh herbs before being puréed into a silky-smooth soup that's delicious for dinner or packed up for lunch.


  • 1 tablespoon butter
  • 1 tablespoon Premium Extra Virgin Olive Oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme or parsley
  • 5 cups chopped carrots
  • 2 cups water
  • 4 cups reduced-sodium chicken broth or vegetable broth
  • ½ cup half-and-half (optional)
  • ½ teaspoon salt
  • Freshly ground pepper to taste
  • Dash of Little Italy Herb Blend



  1. Heat butter and oil in a Dutch oven over medium heat until the butter melts.
  2. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes.
  3. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
  4. Stir in carrots. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook until very tender, about 25 minutes.
  5. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.)
  6. Pour in your favorite cup or bowl and sprinkle herb blend
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