https://www.simplyrecipes.com/recipes/easy_carrot_soup/
Preheat the oven to 400°F for the Cheesy Toast Toppers. Cook the veggies: In a large pot over medium heat, add the butter and onions. Cook until the onions turn translucent, 3 to 4 minutes, but don't let them brown at all. Season with a pinch of salt. Add the carrots, garlic, and dried thyme, and stir together.

https://cookieandkate.com/roasted-carrot-soup-recipe/
Thai curried carrot soup variation: Add Thai red curry paste with the garlic and ground spices (be sure to choose a vegan/vegetarian option if you're avoiding fish produces, such as Thai Kitchen). Use 1 ½ teaspoons (mild) or up to 1 tablespoon (relatively spicy), depending on your preferences. Substitute lime juice for the lemon.

https://natashaskitchen.com/carrot-soup/
Add 4 cups chicken stock, bring to a simmer then partially cover and cook 20-25 minutes or until carrots have softened. Puree soup in a blender in batches or use an immersion blender. Return soup to pot and stir in 1/2 cup heavy cream and 1/2 cup milk. Season to taste with salt and pepper.

https://www.allrecipes.com/recipe/235204/simple-carrot-soup/
Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes. Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth.

https://www.themediterraneandish.com/roasted-carrot-soup/
Preheat your oven to 425°F. Brush a sheet pan with olive oil. Roast the carrots. Trim off the tops and peel 3 pounds of carrots. Arrange the carrots on the prepared sheet pan and season lightly with salt and pepper. Drizzle generously with olive oil, then roast for 25 minutes.

https://www.recipetineats.com/carrot-soup/
Cook for 20 - 25 minutes until carrot is very soft. Remove lid, turn heat off. Use a stick blender to puree the carrot (or cool slightly and do in blender). Add cream, milk, salt and pepper to taste. Stir. Adjust thickness with milk (or water), if desired. Ladle soup into bowls. Garnish with swirls of cream, bacon and parsley or thyme if desired.

https://www.seriouseats.com/classic-creamy-carrot-soup-recipe-5219000
Add remaining carrots along with the roasted carrots, parsley sprigs, vegetable stock, and carrot juice. Season lightly with salt. Bring to a boil over high heat, then lower to maintain a steady simmer. Cook, stirring occasionally, until all the carrots are completely tender, about 25 minutes. Discard parsley.

https://www.wellplated.com/roasted-carrot-soup/
Toss the carrots, onions, and garlic with the olive oil, salt, cumin, and pepper. Roast the Veggies. Roast at 400 degrees F for 25 to 30 minutes, until tender. Drain the Tomatoes. Drain the juice into a small bowl. Puree. Puree the roasted vegetables and tomatoes.

https://bellyfull.net/carrot-soup/
Melt butter over medium heat in a Dutch oven or medium heavy-bottomed pot. Add carrots, potato, onion, and celery. Sauté, stirring occasionally, until onion and celery have softened, about 3 minutes. Stir in the garlic until fragrant, about 20 seconds.

https://www.bbcgoodfood.com/recipes/creamy-carrot-soup-with-seeds-garlic-croutons?IGNORE_GEO_REDIRECT_GLOBAL=true&v=1382394033
Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened. STEP 2. Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough.

https://simply-delicious-food.com/creamy-spiced-carrot-soup/
Add all the spices and cook for 5 minutes, stirring regularly. Pour in the stock, cover with a lid and reduce the heat. Allow to simmer for 20-25 minutes or until the carrots and potatoes are soft. Blend the soup until smooth then pour in the cream. Season to taste and simmer for 5 minutes before serving.

https://www.eatingwell.com/recipe/249990/carrot-soup/
Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds. Stir in carrots. Add water and broth; bring to a lively simmer over high heat.

https://thestayathomechef.com/creamy-carrot-soup/
Reduce heat and simmer until the carrots are soft, about 20 minutes. Use a hand blender to puree the soup, or puree in batches in a food processor or blender. After the soup has been pureed, return to a low heat and add in the heavy cream. Taste and add salt if necessary. Hold soup warm to serve.

https://www.spendwithpennies.com/creamy-carrot-soup-recipe/
In a large soup pot or dutch oven, heat oil over medium-high heat. Add onion, carrots, and celery, and cook until the onion is lightly browned. Stir in garlic, ginger, salt, paprika, and pepper, and cook for 1 minute. Pour in the chicken broth and bring to a simmer. Reduce the heat to medium, cover, and simmer for 15-20 minutes or until carrots

https://www.theendlessmeal.com/carrot-soup/
Add the ginger and garlic and cook for 1 more minute. 1 tablespoon coconut oil, 1 large onion, 2 tablespoons ginger, 2 cloves garlic. Add the carrots, turmeric, and stock to the pot. Raise the heat to high and bring the pot to a boil. Reduce the heat and simmer, covered, for 15 minutes, or until the carrots are tender.

https://www.acouplecooks.com/carrot-soup/
Add the carrots, vegetable broth, dill, and salt and bring to a boil. Then simmer until the carrots are tender, about 15 to 20 minutes. Carefully transfer the hot soup to a blender using a ladle. Add the cream and blend until smooth and creamy. Taste and adjust seasonings as desired.

https://www.lifeisbutadish.com/easy-fresh-carrot-soup/
Add the carrots, potato, tomato, salt and pepper. Cook for 4-5 minutes, stirring occasionally. Add the chicken stock and bring mixture to a boil. Once boiling, turn heat to low and simmer for 20-25 minutes until veggies are very soft. Turn off heat and blend soup using an immersion blender, or pour gently into a blender.

https://www.cookingclassy.com/carrot-soup/
Add carrots, onion and celery and saute 10 minutes. 2. Bloom seasonings: Add ginger, garlic, paprika, cumin, nutmeg, and cayenne pepper and saute 2 minutes longer. 3. Add broth, simmer: Pour in 6 cups vegetable broth, season with salt and pepper to taste and bring soup to a boil. Cover and reduce heat to medium-low.

https://www.allrecipes.com/recipe/228514/cream-of-carrot-soup/
Add carrots, potato, onion, and celery, then stir in chicken broth and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes. Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven and stir in cream, curry powder, salt, and pepper.

https://therecipecritic.com/carrot-soup/
Preheat the oven to 375°F, and line a baking sheet pan with parchment. In a medium sized bowl, add the carrots and olive. Toss to coat the carrots, and pour onto the prepared baking sheet pan. Season with salt and pepper. Bake for 30-40 minutes, or until the carrots are tender when pricked with a fork.

https://www.allrecipes.com/recipe/13917/easy-carrot-soup/
Directions. Steam carrots until tender. In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside. In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly.

https://www.allrecipes.com/recipe/13775/carrot-soup/
Directions. In a medium-sized stockpot, over high heat, combine chicken stock, carrots, garlic, dill weed, salt, and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft. Puree soup in a blender; return to the stockpot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.

https://www.allrecipes.com/recipes/14732/soups-stews-and-chili/soup/vegetable-soup/carrot-soup/
Roasted Carrot and Cauliflower Curried Soup. 119 Ratings. Vegan Roasted Red Pepper and Carrot Soup. 2 Ratings. Ribollita (Reboiled Italian Cabbage Soup) 67 Ratings. Carrot Cream Soup with Ginger. 5 Ratings. Vegan Carrot Curry Soup.