30 Minute Meals/ Main Dishes/ Soups

Quick Carrot Soup

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This time of year can run even the most organized among us absolutely ragged, amiright? Which is ironic, considering that most of the things we are doing can be individually joyful or pleasant. Buying presents, wrapping presents, decorating, taking kids to see Santa, baking cookies, mailing cards, untangling strings of lights that look like an army of kittens have been using them as their personal balls of yarn for the past year. OK, well, maybe not everything is individually pleasant. But then somehow, in the midst of it all, we are also of course needing to do the laundry and make dinner every night, too. You know, like normal. Except that at this time of year, even the normal can pile up to become a tad bit overwhelming.

Now don’t get me wrong, I have nothing against a little takeout at times like this (mmm.. Thai..) but if you’re at all like me, you probably don’t feel terrific about getting takeout all the time! This is when you need meal options that are simple, don’t require too many ingredients or any fuss, go from start to table super fast, and make you feel warm and cozy and virtuous and generally awesome about feeding your family all in one shot. And it goes without saying that it still has to be delicious!

This carrot soup meets all of those goals. Plus, what a great way to get your veggies! A piping hot bowl of this along with a hunk of crusty baguette makes a perfect weeknight dinner. I haven’t tried this myself yet, but I bet it will freeze beautifully, too, so stowing away half the batch for a rainy day is even sweeter music to my harried ears.

What are your go to meals when you have no time but still want a little home-cooking? Let me know in the comments – I would love to know and try your favorites!

Quick Carrot Soup




Carrot soup with a creamy texture and the flavor of fresh thyme. Cozy, delicious, and quick enough for a weeknight!


  • 2 tbsp. olive oil 
  • 1 large yellow onion, sliced
  • 2 lbs. carrots, peeled and cut into coins approximately 1/2 inch thick
  • kosher salt
  • freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 tsp. chopped fresh thyme, plus extra for garnish 
  • 6 cups (1.5 liters) chicken or vegetable stock
  • creme fraiche, for serving


  1. In a large stockpot or Dutch oven over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until softened, approximately 6 minutes. Add the carrot coins and cook, stirring occasionally, another 5 minutes. Season with salt and pepper to taste. Add the garlic and chopped thyme and cook, stirring, until fragrant, about 1 minute. 
  2. Add the chicken or vegetable stock, increase the heat to high, and bring to a boil. Reduce the heat to medium, cover, and simmer until the carrots are tender, about 20 minutes.
  3. Using an immersion blender, puree the soup until smooth.* Adjust seasoning to taste. Ladle into bowls, top with thyme leaves and creme fraiche as desired, and serve immediately. Any leftovers will keep for 4-5 days in the fridge in an airtight container.

*I’ve said it before, but it’s worth saying again: an immersion blender is an extremely worthwhile investment, in my opinion. A decent one is not very expensive and will save you a ton of hassle and clean up time for recipes like this one! Plus it makes making homemade whipped cream a snap! If you don’t have one, you can puree soup in a traditional blender or food processor, but be very careful when pouring and be sure to vent the steam, otherwise you could end up with a big, dangerous mess!

Source: Williams-Sonoma



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