This easy Carrot Soup is a light, bright spring soup that you can make in your Instant Pot or on your stove top.

best carrot soup ever

Easy Carrot Soup

This recipe for Carrot Soup makes a great addition to Easter dinner but it also happens to be one of my favorite soup recipes all year long!

Carrots are root vegetables so they are great for winter soups and stews, but they are also sweet, and bright, and full of flavor which makes them perfect for Spring. If I had to compare it to something I’d say it’s like a sweeter tomato soup. Bet you didn’t expect that!

I think it’s the acidity, the sweetness, and the texture that reminds me of tomato soup. All I can tell you is it goes perfectly with a grilled cheese sandwich!

I’ve been making this beautiful, simple, carrot soup for years and today I’m going share how to make it either in your Instant Pot, or in an old school pot right on your stove top. Both are easy, both are delicious!

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What is in Carrot Soup?

Like my asparagus soup, my carrot soup is made with just 4 simple ingredients:

  1. Carrots, washed, peeled, and sliced into small pieces
  2. Onion, thinly sliced
  3. Chicken broth or vegetable broth
  4. Lemon Juice

That lemon juice is the key to an amazing carrot soup. Carrots are sweet and while salt helps to balance that out, lemon juice really takes it to the next level. When you squeeze the lemon in the whole soup brightens into this delicious bowl of spring!

How to Make Carrot Soup in the Instant Pot:

  1. Place carrots and onion in the Instant Pot.
  2. Add broth to the Instant Pot and lock list in place.
  3. Turn the valve to SEALING and set to HIGH pressure for 10 minutes.
  4. When the timer goes off press cancel and let the Instant Pot do a natural release for 5 minutes before turning the valve to VENTING to release the remaining pressure.
  5. Open the lid and use a stick blender (immersion blender) to puree the content until smooth. Note: At this point, if the soup is thicker than you prefer you can add more broth until it is the desired consistency.
  6. Add the lemon juice and salt and pepper to taste.

How to Make Carrot Soup on the Stove Top:

  1. Bring the liquid to a boil then reduce to a simmer and cover with a lid.
  2. Place carrots and onions in a pot and fill it with broth until it is covered.
  3. Let the vegetables simmer for about 30 minutes or until they are extremely soft.
  4. Using a stick blender, or a regular blender, puree vegetables and broth until they are smooth.
  5. Add more broth if needed to get it to a consistency you like.
  6. Add salt and pepper to taste.
  7. Add the lemon juice and salt and pepper to taste.

instant pot carrot soup

Do I Have to Have an Immersion Blender?

I love being able to just stick my immersion blender in the pot, turn it on and puree everything into a smooth soup. It makes life so much easier. If you don’t have one though you can pour everything into a blender and have the same end result.

What to Garnish Carrot Soup With:

  • I like to add a little soft goat cheese to mine. It melts when it hits the hot soup and the tangy cheese goes so well with the carrots and lemon.
  • You can also stir in a swirl of heavy cream or creme fraiche.
  • Delicious, buttery, homemade croutons would also make an amazing addition.

Want More Easy Soup Recipes?

EASY CARROT SOUP
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Servings: 8
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Easy Carrot Soup

This easy Carrot Soup is a light, bright spring soup that you can make in your Instant Pot or on your stove top. 
bowl of the best carrot soup
Print Recipe

Ingredients

  • 2 pounds Carrots, sliced
  • 1 Yellow onion, sliced
  • 6 cups Chicken Broth or vegetable broth, +more if needed after blending
  • 2 tablespoon Lemon juice
  • Salt & pepper to taste

Instructions

Instant Pot Instructions:

  • Place carrots and onion in the Instant Pot.
  • Add broth to the Instant Pot and lock list in place.
  • Turn the valve to SEALING and set to HIGH pressure for 10 minutes.
  • When the timer goes off press cancel and let the Instant Pot do a natural release for 5 minutes before turning the valve to VENTING to release the remaining pressure.
  • Open the lid and use a stick blender (immersion blender) to puree the content until smooth. Note: At this point, if the soup is thicker than you prefer you can add more broth until it is the desired consistency.
  • Add the lemon juice and salt and pepper to taste.
  • Enjoy!

Stove Top Instructions:

  • Bring the liquid to a boil then reduce to a simmer and cover with a lid.
  • Place carrots and onions in a pot and fill it with broth until it is covered.
  • Let the vegetables simmer for about 30 minutes or until they are extremely soft.
  • Using a stick blender, or a regular blender, puree vegetables and broth until they are smooth.
  • Add more broth if needed to get it to a consistency you like.
  • Add salt and pepper to taste.
  • Add lemon juice to taste.
  • Enjoy!

Nutrition

Calories: 58kcal, Carbohydrates: 12g, Protein: 1g, Cholesterol: 2mg, Sodium: 137mg, Potassium: 396mg, Fiber: 3g, Sugar: 6g, Vitamin A: 19055IU, Vitamin C: 9.4mg, Calcium: 42mg, Iron: 0.4mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Appetizer or Main Dish
Cuisine: American
Keyword: easter dinner, instant pot soup, spring soup

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