bowl of the best carrot soup

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. 
Course Appetizer or Main Dish
Cuisine American
Keyword easter dinner, instant pot soup, spring soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 58kcal
Author Kat Jeter & Melinda Caldwell


  • 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


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!


Calories: 58kcal | Carbohydrates: 12g | Protein: 1g | Cholesterol: 2mg | Sodium: 137mg | Potassium: 396mg | Fiber: 3g | Sugar: 6g | Vitamin A: 381.1% | Vitamin C: 11.4% | Calcium: 4.2% | Iron: 2.2%