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Carrot Soup

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Carrot Soup

5 from 1 vote
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Course: Soup
Cuisine: American
Keyword: Carrot Soup
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 4
Calories: 494kcal


  • 12 medium carrot
  • 1 large onion
  • 6 clove garlic
  • 3 tablespoon olive oil
  • 1/4 teaspoon thyme, fresh
  • 1/4 teaspoon rosemary, fresh
  • 4 cup chicken broth, low-sodium
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1/2 teaspoon hot sauce

Serve With

  • 4 none bagel, wheat
  • 2 cup, sliced strawberries


  • Peel and cut carrots into 1-2 inch pieces, thinly slice onion, and mince garlic; set aside. Heat oil in a large pot over medium.
  • Add veggies and herbs. Cook, stirring occasionally, for 15 minutes. Carrots should be fork tender. Cool slightly, then transfer to a high-powered blender and blend until smooth; slowly add broth while blending.
  • Return to pot and heat over medium. Add salt, pepper, and hot sauce (optional); stir well to combine.
  • Slice strawberries. Serve soup hot with bagels and strawberries on the side.
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Calories: 494kcal | Carbohydrates: 79g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Sodium: 1237mg | Fiber: 11g | Sugar: 20g

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