Total Time
Prep 20 mins
Cook 20 mins

A simple, vegetarian carrot soup. Adjust it for the season by serving it hot or cold.

Ingredients Nutrition


  1. Peel carrots and cut into 1/4 inch thick slices.
  2. In a saucepan, melt butter.
  3. Add onions and sauté for 3 minutes.
  4. Add carrots and 2 cups stock.
  5. Bring to boil, reduce to simmer, and cook 20 minutes.
  6. Puree soup in food processor, adding yogurt and milk.
  7. Return to pan and add stock or yogurt to adjust consistency.
  8. Add salt and pepper to taste.
  9. Serve hot or cold.
Most Helpful

Great recipe! I had no idea what to expect and the idea of carrot soup has never sounded very appealing to me but I've had a 10 lb. bag of carrots that I've need to put to good use and this recipe was a fantastic use for all these carrots. In fact I'm thinking I'll be sure to have a ton of carrots on hand so I can make this tasty soup on a whim. Thanks so much for sharing this delicious, healthy, simple yet economical recipe. These are my favorite kind of recipe finds.

Lucky in Bayview October 22, 2015

I thought this soup was easy to make and turned out nice. I used homemade chicken stock instead of the vegetable stock. It added a chicken flavor that was unexpected but pleasant. I enjoyed it hot with homemade bread. Will make again.

Fiat January 16, 2008

We made this one again. Last time we sprinkled a little cheddar on top and some fresh ground pepper on top of that. Went a different way this time because summers almost here. Sliced cucumbers on the diagonal and garnished each bowl with two slices. I then added a dollop of yogurt and a sprinkle of fresh ground pepper. This soup tastes great hot or cold. Great for summer!

Perogy Ball May 22, 2007