Perfect Carrot Soup

    1 hour 10 min

    This recipe takes just six ingredients, to create a wonderfully rich carrot soup. Serve with crusty bread as a starter, for lunch or dinner. Perfect for those cold winter nights.

    128 people made this

    Serves: 6 

    • 1kg carrots, chopped
    • 1.5 litres chicken stock
    • 3 cloves garlic, chopped
    • 2 tablespoons dried dill
    • 115g unsalted butter
    • 1 1/2 teaspoons salt

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill, salt and butter. Bring to the boil, reduce heat and simmer for 30 minutes or until carrots are soft.
    2. In a liquidiser, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.

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    Reviews & ratings
    Average global rating:

    Reviews in English (118)


    Super easy and guide delicious  -  31 Mar 2018


    This soup is wonderful. I left out the butter, as suggested by another member and added a little olive oil. I would suggest adding more garlic, I love garlic and feel the recipe needs more. Otherwise this is fantastic! I will make it again! Okay, I have made this soup about 5 times. This last time was the best! I used baby carrots and omitted all butter and oil. I doubled the garlic and used chicken broth powder. It was AMAZING! also, try sprinkling chives ontop, yum!!!  -  21 Feb 2004  (Review from Allrecipes US | Canada)


    This is heavy on the butter but you can cut back. Great if you like dill. Do not make if you do not like dill. This is a GREAT recipe to use up lots of carrots that are getting old in your fridge.  -  01 Jun 2002  (Review from Allrecipes US | Canada)