330 carrot soup recipes

Vegan garlic soup with pearl barley, wild rice, potatoes, carrots, and celery. Built on a base of 25 mashed garlic cloves simmered in water. Hearty, restorative, and gluten-free with tamari.

Roasted vegetable soup that starts with a from-scratch stock: carrots, onions, leeks and tomatoes roasted until deeply browned, then simmered into a rich broth. Built into a hearty vegan soup with potatoes, zucchini, pasta and peas.

Hearty bacon cabbage and root vegetable soup with carrots, turnip, potatoes, and onion. Smoky, savory, peasant-style winter cooking. Topped with grated Parmesan.

Old-fashioned bean and bacon soup made with dried pinto beans, smoky bacon, carrots, celery, and a splash of vinegar at the end. Slow-simmered, hearty, and far better than the canned version.

Vegetarian barley and bean soup with kidney beans, mushrooms, carrots, green beans, and tomatoes in a basil-oregano broth. A filling one-pot meal packed with fiber and protein.

Farm market soup stew packed with carrots, cabbage, leeks, potatoes, zucchini, Swiss chard, split peas, and tomatoes in vegetable broth. A hearty vegetarian garden harvest pot.

Hearty lentil and brown rice soup with carrots, tomatoes, thyme, and marjoram simmered in chicken broth. Finished with a splash of vinegar and grated Parmesan.

Low-calorie broccoli soup blended smooth with carrots, celery, and herbs, studded with whole broccoli buds and elbow macaroni. Creamy comfort without the cream.

Classic split pea soup made with a ham bone, onions, and carrots. Thick, hearty, and the perfect way to use up leftover holiday ham.

Mushroom vegetable barley soup with a full pound of fresh mushrooms, carrots, celery, and pearl barley simmered in chicken broth with thyme and nutmeg.

Light summer vegetable soup with carrots, zucchini, tomatoes, green beans, and spinach in chicken broth. Garden-fresh flavor on the table in 30 minutes.

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.

A light, veggie-packed chicken soup with carrots, celery, zucchini, yellow squash, and rice, finished with fresh cilantro. Ranch-style comfort in 45 minutes.

Hortosoupa, a classic Greek pureed vegetable soup with potatoes, carrots, celery, and tomatoes. Simple, velvety, and naturally vegan. Served with croutons and olive oil.

Southwestern three bean soup with kidney beans, chickpeas, and lima beans in a cumin-chili tomato broth with parsnips and carrots. Vegan and hearty.

Pressure cooker zucchini soup pureed with potatoes, carrots, and fresh basil. Ready in 20 minutes with just five minutes at high pressure for a silky, vegetable-packed bowl.