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Vegetable Carrot Soup

This blended soup is loaded with vegetables, so it's delicious as well as good for you. Plus, its beautiful golden color adds a special touch to your table. —Bertha McClung, Summersville, West Virginia
  • Total Time
    Prep: 15 min. Cook: 40 min.
  • Makes
    4 servings


  • 3 cups thinly sliced carrots
  • 1 cup chopped onion
  • 2/3 cup chopped celery
  • 1-1/2 cups diced peeled potatoes
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 2 teaspoons canola oil
  • 4 cups reduced-sodium chicken broth
  • Dash ground nutmeg
  • Pepper to taste


  • In a Dutch oven or soup kettle over medium-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.
  • Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through.

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Average Rating:
  • BobbysChicagoBAbe
    Jan 3, 2021

    This tasted great and was really easy! versatile in that you could add more veggies, if you'd like.

  • Christine
    May 29, 2020

    My husband, who loves carrots was willing to try this. It was a hit and in his words a "keeper". Easy to put together and left overs were great too.

  • Appy_Girl
    Jan 13, 2020

    Fabulous soup . I omitted the sugar and potatoes. I roasted the remaining vegetables. I also used dried celery flakes . The carrots were very sweet and the flavor was very intense. VFE .

  • nhcc
    Oct 28, 2012

    No comment left

  • misstigerlily
    Aug 15, 2012

    Love it!, the texture is great and the flavor is wonderful. I will definitely make this again