Best Carrot Soup

"This is a great recipe from a coworker, who got it from a Health Canada publication like 20 years ago. Kids like it, and if there are leftovers (rarely!) simmer it down and add a little butter and you have a great, healthy pasta sauce."
photo by LadyDStarr photo by LadyDStarr
photo by LadyDStarr
photo by eatrealfood photo by eatrealfood
Ready In:




  • Sauté onion and garlic in butter for 5 minutes.
  • Add carrots and potatoes; stir to coat with butter.
  • Add chicken broth, water, salt, tarragon and pepper.
  • Cover and simmer over medium heat 15 minutes or until vegetables are well cooked.
  • Purée soup in batches in blender or food processor until smooth.
  • Pour back into saucepan.
  • Stir in milk.
  • Heat and serve.

Questions & Replies

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  1. pheebess
    This was pretty good, but I think it needs more carrots and less water. I am looking forward to tasting it over pasta tomorrow night.
  2. LadyDStarr
    Super easy and a nice flavor. I'd probably add more carrots and less Tarragon next time. My kids gave it a thumbs down - they are getting pickier by the day. Oh well, if dad likes it, it will be a do-over!
  3. Terri7579
    If I were to make this again, I would puree it down much more than I had this past time. Mine was a little too "chunky." I would prefer it a bit smoother.
  4. Melissa P.
    Possibly more onion than I would have liked...the potato was a nice addition but I don't know what I think of the tarragon...I think some people may have been right about the milk. Was hoping for something a little better. Maybe a carrot soup that has apple in it.
  5. ladypit
    Nice texture but, like many others, we found it too bland. That said, I think this one has tons of potential. I halved the butter and used 1/2 milk and 1/2 half and half. Love the addition of potatoes for their silkiness.


  1. Jez 3031
    This was a great and easy recipe. Instead of using chicken broth I used vegetable and it turned out delicious....even better the next day!


I live in Ontario, and work for the federal government in Quebec. I grew up in Germany, on the French border. I would have loved to become a gourmet chef, but somehow I ended up a social policy/program database manager (which is my trumped up version of it). I wish I had more time to cook... 2 kids. My focus now is making my life easier by doing my own do-ahead and freezer foods.
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