This simple Carrot Soup is light, and slightly sweet, with just the right amount of lemon to give it a little zing.
Note: This post contains affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!
So I know all of you are reading this and you’re thinking, “Another Easter recipe….”, and this recipe is awesome for Easter, but it 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.
My carrot soup is made with just 4 ingredients but it is still packed with flavor. You start with carrots, washed, peeled, and sliced into small pieces. Then you cut up an onion into thin slices. You put all of this in a pot and fill it with broth until the vegetables are covered with liquid. Then turn the heat up to high and let it all come to a boil. When it hits the boiling point you turn it down to a simmer and let it cook for about 30 minutes, or until all of the vegetables are super soft.
Now, for the next step you either need a blender, or, my personal favorite, a stick blender. I love being able to just stick it 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. Add salt and pepper to taste and you could be done right there, but….the secret to making this soup amazing fresh lemon juice. I know, you’re skeptical, but trust me this takes the soup from pretty good to out of this world. Just a little lemon juice cuts the sweetness of the carrots and onions, and adds a little zing of flavor that totally brightens the soup up.
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. Make this, add the goat cheese, thank me later :).
- 2 pounds Carrots sliced
- 1 Yellow onion sliced
- 5 cups Chicken Broth
- 2 tablespoon Lemon juice
- Salt & pepper to taste
Place carrots and onions in a pot and fill it with broth until it is covered.
Bring the liquid to a boil then reduce to a simmer and cover with a lid.
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.