Easy Cream of Carrot Soup

This is a very easy recipe. Every time I make this soup there is nothing left. Both my daughter and step daughter love this soup.The thing about these soups is that they are very creamy without having to use cream.

Carrot Soup. sopa de zanahoria


  • 2 carrots, peeled and cubed
  • Around 1 cup chicken stock (make your own or buy organic)
  • Milk to taste
  • Salt & Pepper to taste
  • Nutmeg to taste

When my daughter was little, I made soup out of any vegetable she wouldn’t eat. If I presented it to her in soup form, she ate it. I used this recipe to make cream of anything: broccoli, squash, peas, watercress (my favorite). Now I make these soups with lactose-free milk and enjoy them just as much.

Step by Step Instructions

Step 1

Boil carrots in stock until tender. If you have to add a little more stock or water before they are tender, do so. Strain carrots but save the stock.

Step 2

(Please be careful with the next step.If you are not used to blending hot foods, a lot of blenders will splash out hot contents. I drain the carrots and place in the blender then slowly add the stock as I need it.)

Place in blender and blend until very smooth adding the stock as you need it.


Step 3

Place back in the pot, add the rest of the stock and add milk to taste. Some people like it very thick, others not so. Sprinkle with nutmeg to taste.