Carrot-Infused Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A velvety, nutrient-packed soup where carrots are blended into the base for natural sweetness and color, layered with garden vegetables. This american-inspired soups ready in about 50 minutes pairs peeled and diced carrots, finely chopped onion, stalks, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, peeled and diced carrots
• 1, finely chopped onion
• 2 stalks, diced celery
• 2 cloves, minced garlic
• 4 cups chicken broth
• 1 cup, diced potatoes
• 1 tsp fresh thyme
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large pot, combine 2 cups diced carrots, 1 chopped onion, 2 diced celery stalks, and 2 minced garlic cloves. Cook over medium heat for 5 minutes until vegetables soften and onions are translucent.
2. Step 2: Add 4 cups chicken broth, 1 cup diced potatoes, 1 tsp fresh thyme, and 1/2 tsp dried thyme. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
3. Step 3: Remove pot from heat and blend half the soup with an immersion blender until smooth (about 1 minute), then return to pot.
4. Step 4: Stir in 1 tsp salt and 1/4 tsp black pepper. Simmer uncovered for 5 more minutes until flavors meld and soup thickens slightly.
5. Step 5: Serve hot, garnished with additional fresh thyme if desired.