This is the best carrot soup recipe. It’s sweet from carrots, tangy from cider vinegar, rich from cream, and fresh from dill. And it’s ready in 15 minutes!
This carrot dill soup recipe is sure to hit the spot. It’s got a perfect combination of flavors from the carrots to fresh dill to a drizzle of cream. Plus, thanks to the simple shortcut of using matchstick carrots, this creamy carrot soup is ready in 15 minutes.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Using Matchstick Carrots
I wanted carrots that would cook really quickly for this soup recipe so I went with matchstick carrots (sometimes called shredded carrots). These are sold pre-peeled and pre-cut in plastic bags right next to the baby carrots in the refrigerated produce section.
If you don’t want to use prepared carrots, peel your carrots and then grate them or finely dice them. The soup will end up as a creamy puree so the shape matters less than the pieces being small enough to cook quickly to tender perfection.
How To Make Easy Carrot Soup
To make this soup, you simmer the matchstick carrots in liquid just until they’re softened. I usually use chicken stock, but you can keep it vegetarian with veggie broth. Then they get pureed into a silky soup in a blender or immersion blender.
It’s important to taste the soup at this point and then make a decision. It will either be too sweet or too sour or just right. This depends on how sweet (or not) the carrots were to start with. If the soup isn’t sweet enough, you add a bit of honey. If it’s too sweet (or if you like a bit of tang) you add a touch of cider vinegar.
Then you ladle the soup into bowls and then add the final perfect touch: A drizzle of cream that adds depth and richness to the soup. By drizzling it in at the end instead of cooking it in, it stays more potent and adds so much flavor to every mouthful.
You can add cream at the end to any kind of pureed soup. It takes it to a completely new level. For more tips like this for making soup delicious quickly, click here.
More Quick Soup Recipes
You can browse my full collection of soup recipes or try one of the quick cooking recipes below.
Quick Carrot Soup with Dill Recipe
- Prep Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
DESCRIPTION
This delicious carrot soup recipe has a bit of tang from cider vinegar, richness from cream, sweetness from carrots and freshness from dill. It’s a flavor powerhouse that I know you’re going to love.
Ingredients
- 5 cups low or no-sodium vegetable or chicken stock
- 1 tsp. salt
- 2 cloves garlic
- Fresh dill
- 2 (10oz.) bags carrot matchsticks
- 1 tsp. honey (optional)
- 1 Tbsp. cider vinegar (optional)
- 4 tsp. heavy cream
Instructions
- Put a large pot or Dutch oven on high heat on the stove. Pour in the stock and add the salt. Cover it until it boils.
- Mince 2 cloves of garlic. Chop about 1/3 cup of fresh dill.
- When the stock boils, add the carrots and the garlic. Stir. Cover. Keep the pot on high until it returns to a boil. Then reduce the heat to a moderate simmer. Cover and cook, stirring occasionally until the carrots are tender.
- Fill your blender halfway full of carrots and broth. Puree. Pour it into a large bowl.
- Repeat until you’ve pureed all the soup. Taste the soup. If it isn’t sweet enough (because sometimes the carrots aren’t as sweet as other times) add some honey. If it’s too sweet, or if you just like a bit of tang, add some cider vinegar.
- Stir in 1/4 cup of the dill. Ladle into bowls. Drizzle each portion with a teaspoon of heavy cream and a sprinkle of the remaining dill.
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This post originally appeared in October 2014 and was revised and republished in July 2024.
Using the matchstick carrots was such a great shortcut! Really tasty and easy soup.
Any soup that looks this good and is ready in 15 minutes…is going to be recurring favorite in our household!!
This really sounds so delicious Christine. I’ve never made a carrot soup like this…going to try!
Such a neat little bit of trivia about the color of carrots!
Oooooo…I haven’t had carrot soup in so long. This looks wonderful!
Some foods I can remember the first time I tasted them. Carrot soup is one of them. Mayflower Hotel downtown Seattle—blind date. The date didn’t turn out well, but I got the love of carrot soup from it. I’ve made some on my own with some not
so hot results. I like the mix in this one. Plus it’s quick. I am going to give it a try.
Oh my gosh I had no idea about carrots!!! Too cool!
I loved reading this history about carrots!! and I already knew about the purple ones. . I think they are so beautiful and glad that I’m seeing those more and more now! I love carrot soup and especially love that this one is ready in 15 minutes!! pinned!!