This Award-winning Creamy Carrot Soup with beef is a one pot meal that is healthy, hearty, and delicious! Substitute ground turkey or chicken for the ground beef or eliminate the meat all together and make it vegetarian.
In a large soup pot, brown the ground beef (or ground chicken or turkey).
Combine the remaining ingredients and begin to cook on medium high heat.
Bring the soup to a boil, then reduce and simmer on medium low, uncovered, for 1 hour or until vegetables are tender.
Garnish with crispy fried onions, if desired.
📖 VariationsWW friendlier: substitute ground turkey or chicken for the ground beef- this will decrease the points substantiallyVegetarian: And it can easily become a vegetarian dish by using vegetable stock and eliminating the meat all together.Deluxe - add crispy onions as a garnish!🍽EquipmentYou only need a soup pot (affiliate link) for this recipe. A food processor (affiliate link) for shredding carrots, is handy, but a box grater (affiliate link) will do.💭 Top tipUse the food processor to quickly grate large batches of carrots, then bag and freeze them for future use. If you are really pressed for time, most grocery stores sell grated carrots.🌡️StorageMake sure your soup has completely cooled before putting the lid on the storage container and moving it to the fridge or freezer.
The soup can be stored in an airtight container in the fridge for 3 days.
This recipe freezes well in an airtight container for up to 3 months.
👪 Serving sizeThis recipe makes 6 servings. If you want to double or triple the recipe, simply click on the blue serving size in the recipe card, select the number of serving you'd like and the ingredient amounts will adjust accordingly.My Amazon recommendations (affiliate links)
🥣Award-winning Creamy Carrot Soup Recipe
Amount Per Serving
Calories 172Calories from Fat 63
% Daily Value*
Saturated Fat 3g19%
Vitamin A 10820IU216%
Vitamin C 25.2mg31%
* Percent Daily Values are based on a 2000 calorie diet.