Creamy Carrot Soup with Lemon and Dill

updated Nov 23, 2022
Carrot Soup Recipe

Just one bowl of this thick and nourishing creamy carrot soup won't be enough.

Serves4 to 6

Makesabout 6 cups

Prep25 minutes to 30 minutes

Cook25 minutes to 30 minutes

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carrot soup on pink surface
Credit: Photo: Linda Xiao; Food Styling: Brett Regot

We have arrived at the time of year when I think I have exhausted my entire repertoire of soups and stews. That is, until I notice a pair of carrot packages lingering in the back of the the crisper drawer. With just a few aromatics and broth, a pile of carrot coins transforms into silky spoonfuls of soup brightened with fresh dill and lemon.

This carrot soup is surprisingly satisfying, given its simplicity and short ingredient list. It is the perfect soup to carry you through the final weeks of winter and the unpredictability of early spring. Here’s how to make creamy carrot soup with lemon and dill.

Important Ingredients in Carrot Soup

  • Carrots: You’ll need 2 pounds of fresh carrots.
  • Aromatics: Onion and garlic add depth of flavor.
  • Seasoning: Fresh dill and lemon adds brightness to the soup, which is also seasoned with kosher salt and black pepper.
  • Broth: Homemade or store-bought low-sodium vegetable or chicken broth are best.
  • Heavy cream: For an even silkier soup, stir heavy cream into the soup at the end.
Credit: Photo: Linda Xiao; Food Styling: Brett Regot

What Is the Best Way to Cook Carrots for Carrot Soup?

Keep all of the prep on the stovetop. You’ll coax the purest carrot flavor by sautéeing rather than roasting. Thinly slice the peeled carrots, then sauté with the onions in butter until the carrot coins are tender. Once the excess moisture evaporates, the intense flavor of the carrots remains.

How to Make Carrot Soup Extra Smooth and Creamy

Carrot soup’s signature creamy consistency comes from an interplay between the ingredients and tools.

  • Tools: Blending with an immersion blender will turn a pot of sautéed vegetables to soup, but the consistency will be coarse. Opt for a standing blender, specifically a high-powered variety, for a superior silky soup.
  • Ingredients: While not the starchiest of vegetables, puréed carrots add bulk and creaminess to the soup. A splash of heavy cream, while optional, makes this soup extra-silky.

Carrot Soup Recipe

Just one bowl of this thick and nourishing creamy carrot soup won't be enough.

Prep time 25 minutes to 30 minutes

Cook time 25 minutes to 30 minutes

Makes about 6 cups

Serves 4 to 6

Nutritional Info

Ingredients

  • 2 pounds

    carrots (15 to 20 small to medium)

  • 1

    small yellow onion

  • 3 cloves

    garlic

  • 2 to 4 sprigs

    fresh dill

  • 1

    medium lemon

  • 3 tablespoons

    unsalted butter

  • 1 1/2 teaspoons

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper, plus more for serving

  • 1 (32-ounce) carton

    low-sodium vegetable or chicken broth (4 cups)

  • 1/2 cup

    heavy cream (optional)

Instructions

  1. Prepare the following, placing each in the same large bowl as you complete it: Peel, trim, and thinly slice 2 pounds carrots (about 5 cups). Dice 1 small yellow onion (about 1 cup).

  2. Mince 3 garlic cloves. Finely chop 2 to 4 fresh dill sprigs until you have 1 tablespoon, plus more for garnish if desired. Juice 1 medium lemon until you have 2 tablespoons.

  3. Melt 3 tablespoons unsalted butter in a Dutch oven over medium-high heat until melted. Add the carrot mixture, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the vegetables are crisp-tender and the liquid released from the vegetables is mostly evaporated, about 10 minutes.

  4. Add the garlic and dill. Cook, stirring often until fragrant, about 1 minute. Add 1 (32-ounce) carton low-sodium vegetable or chicken broth. Cover and bring to a boil. Reduce the heat to low. Simmer covered, stirring occasionally, until the carrots are tender, 10 to 12 minutes. Remove from the heat, uncover, and let cool slightly, about 10 minutes.

  5. Working in batches, carefully transfer the soup to a blender and blend until completely smooth. (Alternatively, blend directly in the pot with an immersion blender, though the soup will not be as smooth.) Transfer back to the pot, add the lemon juice, and stir to combine. Reheat over medium heat if desired. Stir in 1/2 cup heavy cream if desired.

  6. Ladle the soup into bowls. Garnish with more fresh dill and black pepper.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 5 days. The soup thickens upon cooling, so thin with more broth or water to the desired consistency when reheating.