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Sopa de Zanahoria
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Photo of Nutrition Facts for Favorite Carrot Soup
10 cups
Prep time:
20 minutes
Cooking time:
1 hour


  • 2 Tablespoons margarine or butter
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 2 pounds carrots, grated or chopped (about 7 cups)
  • 6 cups (48 ounces) low-sodium broth (any type)
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 Tablespoons chopped fresh parsley or dill or 2 teaspoons dried parsley or dill


  1.  Wash hands with soap and water.
  2. In a large pot, melt margarine or butter on medium heat. Add celery and onion and sauté until soft, 3 to 5 minutes.
  3. Add carrots, broth and water. Bring mixture to a boil, then reduce heat to low. Cover the pot and simmer for about 30 minutes.
  4. Remove pot from heat and uncover. Let the soup cool for about 5 minutes. Stir several times to help release heat.
  5. Puree the soup in batches in a blender, using the manufacturer's directions for pureeing hot liquids, or use an immersion blender. Add salt, pepper and parsley. Serve warm.
  6. Refrigerate leftovers within 2 hours.


  • For more flavor, try adding 1 Tablespoon grated fresh ginger and 3 cloves minced garlic to the celery and onion in step 2. You can also add a few dashes of hot sauce or 1 Tablespoon apple cider or rice vinegar after blending the soup.
  • This recipe was inspired by Rabbit's Favorite Carrot Soup, found in the children's book Carrot Soup by John Segal.