This restaurant-quality easy fresh carrot soup can be served hot or cold, made stove top or in an instant pot, and tastes incredible every time.

Easy Fresh Carrot Soup

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine Soup
Servings 4 people


  • 4 large Carrots peeled and diced
  • 1 medium yukon gold or yellow potato, peeled and diced
  • 1 medium tomato, chopped
  • 2 tablespoons olive oil
  • 1 small yellow onion, medium dice
  • 4 cups low sodium veggie broth
  • 1 teaspoon Salt
  • ¼ teaspoon pepper
  • Chopped parsley for garnish


  • Heat a large pot over medium/high heat. Add the olive oil, onion and a small pinch of salt then cook for 2-3 minutes.
  • Add the carrots, potato, tomato, salt and pepper. Cook for 4-5 minutes, stirring occasionally.
  • Add the veggie broth 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. Blend until smooth and creamy. Garnish with chopped parsley.

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