Easy Fresh Carrot Soup

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.

4 large Carrots peeled and diced

1 medium yukon gold or yellow potato, peeled and diced

1 medium tomato, chopped

2 tbsp olive oil

1 small yellow onion, medium dice

4 cups low sodium veggie broth

1 tsp salt

¼ tsp 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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories250

% Daily Value *
Total Fat 9g12%

Saturated Fat 2g10%

Trans Fat 0g
Cholesterol 2mg1%
Sodium 792mg35%
Total Carbohydrate 40g15%

Dietary Fiber 6g22%

Total Sugars 11g
Protein 5g

Vitamin A 520mcg58%
Potassium 1326mg29%
Vitamin K 69mcg58%
Vitamin B6 26mg1530%
Folate 25mcg7%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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