13 Easy Pureed Carrot Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Creamy Carrot Soup

Creamy Tomato Carrot Soup with Red Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cups carrots, peeled and chopped
• 2 cloves garlic
• 1 tablespoon red curry paste
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 teaspoon grated fresh ginger
• Salt and pepper, to taste
• 2 tablespoons lime juice
• Fresh cilantro for garnish (optional)

Instructions

1. 1. Heat oil in a pot over medium heat and sauté onion until translucent.
2. 2. Add carrots and garlic; cook 4-5 minutes, stirring occasionally.
3. 3. Stir in red curry paste and cook 1 minute more.
4. 4. Add broth and simmer until carrots are tender, about 20 minutes.
5. 5. Purée the soup with an immersion blender until smooth.
6. 6. Stir in coconut milk and ginger; season with salt and pepper.
7. 7. Off heat, stir in lime juice; garnish with cilantro if desired.

2. Vegan Carrot Soup with Ginger

Carrot Ginger Soup with Coconut Milk is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Flavorful vegan ginger carrot soup with coconut milk, this is one of the creamiest and healthiest soups you can think of.

Ingredients

• 450 g/ 1 lb carrots
• 1 thumb size piece of ginger (about 5 cm/ 2 inches long)
• 1 medium onion
• 1 tablespoon coconut oil (or regular oil)
• 500 ml/ 17 fl.oz/ 2 cups vegetable broth
• 1 can coconut milk (400 ml/ 13.5 fl.oz)
• 1 tablespoon lemon juice (a little more to taste)
• fine sea salt and black pepper
• 2 tablespoons unsweetened coconut chips
• some basil leaves

Instructions

1. Peel and chop the carrots. Peel and finely chop the ginger. Set both aside.
2. Finely chop the onion.
3. Melt the coconut oil in a soup pot.
4. Add the chopped onions and cook for about 2 minutes.
5. Add the ginger and the carrots. Stir well to coat the carrots with the oil. Cook gently for 2 more minutes.
6. Add the vegetable broth.
7. Cover the pot, bring to a boil, turn the heat down to medium low and simmer the soup for about 15-20 minutes or until the carrots are soft.
8. Blend the soup.
9. Add the coconut milk, stir well and reheat.
10. Adjust the taste with some lemon juice, salt and pepper.
11. Top with basil and coconut chips just before serving.

3. Moroccan Carrot Lentil Soup

Moroccan Carrot Red Lentil Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT30M · Total: PT42M · Yield: [‘6’]

Moroccan Carrot Red Lentil Soup is packed full of the flavors of cumin, turmeric, coriander, paprika and cinnamon that complements the red lentils and carrots and creates a creamy, filling soup.

Ingredients

• 2 tablespoons olive oil
• 1/2 medium sweet onion (chopped)
• 3 garlic cloves (minced)
• 2 cups chopped carrots or about 4 medium carrots (peeled and chopped)
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 2 teaspoon coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon
• 2 cups red lentils (rinsed until water runs clear)
• 1-15 ounces can diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions

1. Heat 2 Tablespoons olive oil in a large pot over medium heat. Sauté the onion and garlic until soft, about 2 minutes then add the spices and continue to sauté about 4 minutes. Add the carrots and sauté until carrots are tender, about 10 minutes.
2. Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.
3. You can eat the soup as is with the chunks of carrots, lentils and tomatoes or you can use a handheld immersion blender or regular blender to create a creamy soup. Sometimes I blend half and keep half chunky.
4. Serve the soup with fresh cilantro, crushed red pepper and fresh lemon juice.

4. Butternut Squash and Carrot Soup

Roasted Butternut Squash and Carrot Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT70M · Yield: [‘6’, ‘6 servings’]

Full of hearty veggies, sweet apples, and plenty of spice, this roasted butternut squash and carrot soup is the best quick and easy fall soup recipe! It’s naturally sweet with a velvety creaminess from the roasted veggies and coconut milk. The perfect warm and cozy soup! {Vegan & Gluten-Free}

Ingredients

• 2 pounds butternut squash, (cut into 1 inch cubes)
• 3 large carrots, (sliced into 1 inch slices (about 1 pound carrots))
• 1 medium onion, (cut into large chunks)
• 2 garlic cloves, (left whole)
• 1 tablespoon olive oil
• 3-4 cups reduced-sodium vegetable broth
• 1 medium apple, (peeled and diced)
• 1 tablespoon grated fresh ginger root
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon each salt and pepper
• 1 cup canned coconut milk ((light or full fat))

Instructions

1. Preheat the oven to 375 degrees F. Place butternut squash, carrots, onion and garlic on a non-stick baking sheet in a single layer. Drizzle with oil and toss with your hands until the vegetables are coated with oil.
2. Roast uncovered for 40-45 minutes or until vegetables are tender, flipping halfway through the cooking time.
3. Transfer roasted vegetables to a large saucepan. Add broth, apple, ginger, cumin, coriander, salt and pepper. Bring to a boil. Reduce heat to medium low, cover and simmer for 10 minutes, or until apple is fork tender.
4. Remove soup from heat. Using an immersion blender, puree soup until smooth and no more chunks of vegetables remain. Pour in coconut milk and puree again until creamy.
5. Divide into bowls and serve warm with a drizzle of extra coconut milk and/or pumpkin seeds, if desired.

5. Pumpkin Carrot Soup

Instant pot Vegan Pumpkin Carrot Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 people’]

Pumpkin is in the season, I decided to make pumpkin soup with carrots and ginger to add nutritional benefits and taste. I made this soup in Instant pot to make the work easier.

Ingredients

• 1 Cup Carrot (peeled and chopped)
• 1 Cup Pumpkin (peeled and chopped)
• 1 Tbsp Ginger (peeled and chopped)
• 2 Cups Water
• Salt (as required)
• Pepper ( As required)

Instructions

1. Take all ingredients inside the Instant pot except salt and pepper.
2. Close the lid. Press manual and cook time for 10 minutes.
3. Once it is cooked, let the pressure release naturally.
4. Open the lid and using an immersion blender, blend it till smooth.
5. Serve warm in a bowl with salt and pepper to season.

6. Creamy Vegan Spiced Carrot Soup

Creamy Vegan Moorish Spiced Roasted Carrot Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT90M · Total: PT120M · Yield: [’10’, ’10 -12 servings’]

A delighfully creamy vegan soup with roasted carrots, yellow split peas and the added deliciousness of non-dairy Veggemo.

Ingredients

• 3 lbs. organic carrots
• 2 cups onions (diced)
• 4 Tbsp. garlic (minced)
• 1/4 cup olive oil (divided)
• 2 tsp. ground cumin
• 1 1/2 tsp. crushed corriander seeds
• 1 1/2 tsp. ground fennel seeds
• 1 tsp. ancho chili pepper (ground)
• Juice of 1/2 lemon
• 1/2 cup yellow split peas
• 3 L. 101 oz. vegetable stock
• 2 cups unsweetened Veggemo
• Green onion for garnish

Instructions

1. Preheat oven to 400F. Peel carrots and then cut in half, cut the larger bottom sections in 6 pieces and the tops in quarters. Place on a large rimmed cookie sheet. Toss with 1/8 cup of olive oil, salt and pepper. Place in the oven and bake, tossing every 20 min. for 1 hour. The carrots should be very tender and caramelized.
2. Meanwhile in a large pot, add the remaining 1/8 cup of olive oil, saute the onions and garlic, until the onions are translucent. Add the cumin, corriander, fennel and ancho and cook for 1-2 min. Add the yellow split peas, stock, and the carrots. Simmer for 20 min. Add the veggemo and simmer for 10 min. or until the split peas are tender.
3. Add the lemon juice and blend with a hand blender but leaving the soup just slightly chunky. Serve topped with green onions. Even better if made ahead of time and cooled to let the seasoning meld.

7. Carrot Ginger Soup

Vegan Carrot Ginger Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 Bowls’]

This vegan carrot ginger soup recipe has just 8 simple ingredients and is easy to make. Dairy-free carrot soup is a delicious way to tackle inflammation, and build immunity.

Ingredients

• 1 large yellow onion (diced)
• 2 Tablespoons fresh ginger (minced)
• 2 ” piece fresh turmeric (minced (approx 1 Tablespoon))
• ½ teaspoon coarse sea salt (optional)
• ½ teaspoon freshly ground pepper.
• 3 cloves garlic (minced)
• 3 lbs carrots (peeled and roughly chopped)
• 2 parsnips (peeled and roughly chop)
• ½ cauliflower roughly chopped
• 8 cups vegetable stock

Instructions

1. Prepare Veggies: Dice onion, mince ginger, turmeric and garlic. Peel and then roughly chop carrots and parsnips. Roughly chop cauliflower. It is not necessary to cut cauliflower iInto neat florets since the soup will be pureed.
2. Heat large stock pot over medium heat. Add onions to DRY pot and stir while cooking. Add 1 Tablespoon water or veggie stock at a time, as needed, to prevent onions from sticking or burning. Continue for about 5 minutes, until onions are translucent.
3. Add ginger and cook, stirring for 2 more minutes, then add turmeric, S+P. Continue to monitor liquid level while cooking, adding just enough stock, but not too much stock as you go. Add garlic and cook, until fragrant, stirring constantly so iIt doesn’t burn.
4. Stir in veggie stock, carrots, parsnips and cauliflower and bring to a boil. Lower heat, and simmer, uncovered until veggies are tender. This will take 15-20 minutes depending on the size of the veggies.
5. Use immersion blender to puree the soup. If you prefer a smoother soup, puree in batches using a high speed blender.
6. Taste for seasoning, adding in more S+P if desired.
7. Garnish with chopped herbs, cashew cream or a swirl of maple syrup.

8. Carrot Pasta Sauce

Creamy Roasted Carrot Pasta Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

If you love the flavor of roasted carrots, this roasted carrot pasta sauce is sure to be your new favorite! It’s incredibly flavorful, thanks to the roasted carrots, parmesan cheese, and tomato paste. With its creamy texture, it’s also the perfect alternative to tomato-based sauces and a great way to incorporate an extra serving of vegetables into your kid’s diet!

Ingredients

• 1 pound carrots (peeled and slice (about 4 large carrots))
• 1/2 medium onion (sliced)
• 3 garlic cloves (minced)
• 2 tablespoons olive oil
• 2 cups reduced-sodium vegetable broth
• 3 tablespoons freshly grated parmesan cheese
• 2 tablespoons tomato paste
• 1 pound uncooked pasta of choice
• Salt and pepper (to taste)

Instructions

1. Preheat the oven to 400 degrees F. Place the carrots, onion, and whole garlic cloves in a single layer on a large baking sheet and drizzle with olive oil. Bake for 20-25 minutes or until tender and caramelized.
2. Transfer the roasted vegetables to a blender, along with the vegetable broth, parmesan cheese and tomato paste.
3. Blend the sauce until smooth and creamy. Season with salt and pepper, to taste.
4. Meanwhile, cook pasta until slightly less than al dente.
5. Drain pasta. Add carrot sauce to the pot with the cooked pasta and toss to combine. Taste the sauce and adjust seasoning if needed.
6. Serve carrot pasta garnished with additional Parmesan cheese and a sprinkle of finely chopped parsley, if desired.

9. Tomato Carrot Beetroot Soup

Tomato Carrot Beetroot Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘4’]

Tomato Carrot Beetroot soup is a sweet, tangy, rich soup with the goodness of all the three vegetables in one bowl of soup. Extremely easy, and a delicious soup to put together.

Ingredients

• 4 medium red tomato, quartered
• 2 large carrot, peeled and chopped into chunks
• 1 small beetroot, peeled and chopped into chunks
• salt and pepper, to taste
• Honey or Jaggery, as per taste
• white vinegar, as required
• 1-1/2 cup water or broth

Instructions Instant Pot Soup

1. In the inner pot of Instant Pot, add chopped tomatoes, carrots, beetroot, water or broth, salt to taste.
2. Close the Instant Pot lid with pressure valve on sealing position. Pressure cook on high pressure for 5 minutes. Allow 10 minutes of natural pressure release.
3. Open the Instant Pot, using an immersion or handheld blender blend the soup to a fine puree.
4. Sieve the soup through a fine mesh strainer for a smooth texture. Return the soup to the Instant pot, add vinegar or honey, to balance the tangy and sweet flavor of the soup.
5. Turn ON saute mode, bring the soup to a gentle boil. Adjust the seasonings – salt and pepper.
6. Turn off the Instant Pot. Enjoy this soup with some croutons or some crackers!!

For Stovetop Pot Method:

1. In a pot, add all the ingredients. Cover and simmer until vegetables are cooked. This will take around 10-15 minutes.
2. Follow the rest of the recipe as discussed earlier for Instant Pot.

For Stovetop Pressure Cooker Method:

1. In a stove-top pressure cooker, add all the ingredients. After  the first whistle reduce the heat and cook for 5 minutes. Let pressure release naturally.
2. Follow the rest of the recipe as discussed earlier for Instant Pot.

10. Roasted Carrot and Parsnip Puree

Roasted Carrot and Parsnip Purée is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘2’, ‘2 cups’]

Carrots and parsnips are roasted with spices then blended until smooth into a puree.

Ingredients

• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 pound (453 grams) carrots (peeled and sliced (see note))
• 1 pound (453 grams) parsnips (peeled and sliced (see note))
• ⅓ cup (78 ml) vegetable or canola oil
• ½ cup (118 ml) low sodium vegetable stock/broth (warm (see note))

Instructions

1. Preheat oven to 400° F/200°C.
2. To a small bowl add the salt, pepper, cumin and coriander. Mix well.
3. To a large baking sheet, add the carrots and parsnips. Drizzle the oil and sprinkle spice mix. Use your hands to coat well. Spread into an even layer. Roast 15 minutes and turn the vegetable slices over. Continue to roast for another 15 minutes or until they feel tender when a pierced with a fork. Remove from the oven and allow to cool for 2 minutes.
4. Add the vegetables to a food processor or blender with a tablespoon of the stock. Blend until smooth and more stock as needed to reach a mashed potato consistency.  Taste and add salt if needed.
5. Transfer to a bowl and serve warm.

11. Roasted Carrot Soup

Roasted Carrot Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Comforting and wholesome Roasted Carrot Soup recipe that’s ready in about 30 minutes and is mostly hands off.

Ingredients

• 2 lbs carrots, peeled and roughly chopped
• 1 medium yellow onion, peeled and roughly chopped
• 2 cloves garlic, peeled
• 1 tbsp olive oil
• 2 tbsp za’atar or Middle Eastern Spice, divided
• 1/2-1 tsp sea salt
• 1/2 tsp black pepper
• 4 cups vegetable broth
• 1/4 cup Greek yogurt or coconut cream to dollop on top (optional)

Instructions

1. Preheat oven to 375°F.
2. Toss carrots, onion, and garlic cloves with olive oil and 1 tbsp of spice. Season with salt and pepper. Bake for 20 minutes, or until carrots have softened.
3. Place roasted vegetables into a blender with broth (this may need to be done in batches) and blend on high until smooth. Place liquid in a sauce pot and heat over medium-high heat until warmed through and slightly simmering.
4. Serve with spare za’atar spice and yogurt / coconut cream if desired.

12. Carrot Apple Soup

SUMAC ROASTED CARROT APPLE SOUP is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT60M · Yield: [’12’, ’12 cups’]

My Sumac Roasted Carrot Apple Soup is a fruity, exotic twist on an autumnal classic — where seasonal produce staples of carrots, apples, onion and garlic are generously seasoned with sumac and simple spices, roasted to perfection and pureed with creamy cashew milk, vegetable stock, fresh ginger and zingy lemon. This ultra simple, ultra nourishing, family-friendly fall soup is vegan, gluten and refined sugar free and comes together in just one hour with twelve ingredients, including seasonings!

Ingredients

• 4 apples
• 1 yellow onion
• 10 carrots
• 4 cloves of garlic
• 2 tbsp Extra Virgin Olive Oil
• 2 tbsp dried sumac
• 1 tsp freshly ground pepper
• 1 tsp Himalayan Pink Salt
• 6 cups vegetable stock
• 2 cups unsweetened cashew milk
• 2 tbsp fresh ginger
• Juice from 1/2 lemon
• Pepitas
• Apple slices
• Sumac

Instructions

1. Preheat your oven to 375°F.
2. In the meantime, chop apples, onion and carrots into 1″ cubes, adding them into a big bowl as you go. Peel the garlic and add it to the mixture whole. Once you’re finished chopping, divide the mixture onto 1 large roasting pan.
3. Season liberally with olive oil, sumac, salt and pepper. Stir the vegetables around in the pan to ensure each piece is well coated with oil and seasonings. Roast at 375 °F for 30 minutes, turning and rotating at the 15 minute mark.
4. Remove the roasting pan from the oven and allow to cool for about 10 minutes.
5. Add the contents of the roasting pan to your Vitamix (or similar). Add vegetable broth, cashew milk and fresh ginger — note that if you have a large container for your Vitamix, the entire mixture will just fit, but if you have smaller containers, you’ll need to divide and blend in batches. Blend Sumac Roasted Carrot Apple Soup on high for a few minutes until completely smooth.
6. Add the blended mixture to a large soup pot and turn on low heat, warming through.
7. Remove the Sumac Roasted Carrot Apple Soup from heat and stir in the lemon juice. Taste and adjust seasonings as necessary — you may want to add additional salt and pepper at this time.
8. Garnish each bowl with apple slices, pepitas and a sprinkle of dried sumac (and / or berries).
9. Serve Sumac Roasted Carrot Apple Soup immediately and enjoy!

13. Carrot Leek Soup

Carrot Leek Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

Carrots and leeks simmer together in chicken broth for a simple, nourishing soup. Fresh thyme gives the soup a delicate herbal note while sour cream, added just at the very end of cooking, delivers a lovely creaminess and pleasant acidic note.

Ingredients

• 2 tablespoons ghee
• 3 medium leeks ((white and light green parts only, sliced thin))
• 2 teaspoons fresh thyme leaves
• 2 teaspoons fine sea salt
• 4 ribs celery ((chopped coarsely))
• 2 pounds carrots ((peeled and chopped coarsely))
• 5 cups chicken broth
• 1 cup sour cream

Instructions

1. Melt the ghee in the bottom of a Dutch oven or heavy stock pot over medium heat, and then drop in the leeks and thyme leaves. Sprinkle them with salt, stir, and then cover the pot. Allow the leeks to sweat in the hot fat about 5 minutes, or until they begin to turn tender.
2. Dump the celery and carrots into the pot, and then pour in the chicken broth. Increase the heat to medium-high. When the contents of the pot reach a boil, turn down the heat to medium, and simmer, covered, about 25 minutes or until the vegetables are fall-apart tender.
3. Turn off the heat, and then stir in the sour cream. Puree with an immersion blender until perfectly smooth, and then ladle into bowls to serve hot. Store any leftovers in a sealed container in the fridge for up to 5 days.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.