Dandelion Root and Carrot Soup with Thyme

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A deeply earthy soup that transforms dandelion root's natural bitterness into a comforting, aromatic bowl with sweet carrots and aromatic thyme. This French-inspired soup recipe, ready in about 50 minutes, pairs dandelion root, carrots, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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

• 1/4 cup, sliced dandelion root
• 2 cups, diced carrots
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 4 cups vegetable broth
• 1 tbsp, chopped fresh thyme
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, then add 1 medium chopped onion and cook for 5 minutes until translucent and golden at the edges.
2. Step 2: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, then add 1/4 cup sliced dandelion root and 2 cups diced carrots, stirring to coat in oil for 2 minutes.
3. Step 3: Pour in 4 cups vegetable broth, bring to a gentle simmer, and add 1 tbsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Cover and simmer for 30 minutes until carrots are tender and dandelion root has infused the broth with its characteristic bitterness, then blend until smooth using an immersion blender.