3-Ingredient Carrot Soup

3.5 from 2 votes


By Ollie Cartwright

Reading Time: 3 minutes

How can 3 ingredients come together to form something delicious? Well, with a few tips and tricks, I think my 3-Ingredient Carrot Soup will surprise you.

A bowl of carrot soup made with just 3 ingredients on a wooden board background with a few carrot pieces around the edges

It contains just a whole pile of carrots, an onion and some stock. But by roasting the carrots and onions, you can bring out a sweet and smoky flavour that imparts plenty of flavour into your soup with needed extra ingredients.

I don’t even use any salt or pepper in this recipe! I set myself a goal and that was to truly stick with 3 ingredients. No ifs. No buts. No but this and that don’t count as ingredients. And I think I’ve achieved it… Here’s what you’ll need:

3 ingredients required to make carrot soup showing vegetable stock in a glass jar, carrots on a white plate and a yellow onion

How to Make 3-Ingredient Carrot Soup

A detailed recipe with full quantities can be found in the recipe card at the bottom of this page.

Step 1: Preheat your oven to around 200°C (400°F) or 180°C (350°F) fan/convection, chop the carrots and onion up and then pop them into a roasting tray. I haven’t even included oil in my recipe as that would take the recipe to 4 ingredients, but a drizzle of oil can help to colour the veg.

Roasting will take around 30 minutes.

Slices carrots and onions in a glass baking dish

Do You Need to Peel Carrots for Soup?

No, not at all. While peeling can enhance the soup’s smooth texture, it’s optional. If you prefer, scrub the carrots thoroughly.

Step 2: Once fully roasted, tip the vegetables into a large pot along with the stock then simmer for 20 minutes or so. This gives the carrots time to release their sweetness into the stock.

Carrot slices and onions in a pot with stock as more stock is added from a glass jar

Step 3: Blitz the soup with a blender. You can use a stick blender or full blender – just remember the soup will be hot! Blend the soup until fully smooth. You may need to add more liquid at this point if it needs loosening up.

A stick blender blitzing carrot, onions and stock up to make a soup

Step 4: If you’re happy to go wild and include a couple of other ingredients then season the soup to taste before serving up.


With just 3 ingredients, there are plenty of ways you can adapt my carrot soup recipe. Here are just a few options:

  • Add Warmth: Carrots are amazing at taking on spice and warmth. Try roasting the carrots and onions with grated ginger, cumin seeds, sliced chillies, smoked paprika or turmeric.
  • Add Freshness: Carrot and coriander is a classic combo when it comes to soup so stir through a handful of freshly chopped coriander to bring freshness to the soup.
  • Add More Veg: Consider what other vegetables you like to roast and add these to the pan with the carrots. Take a look at what’s in your fridge. Parsnips, swede, celeriac and turnips can all be combined with carrots.


My recipe makes between 4 and 6 servings of soup. If that’s more than you need, then don’t halve the recipe, as it stores really well.

Refrigerate: Allow the soup to cool completely, then transfer it into an airtight container. Store it in the refrigerator for up to 5 days.

Freeze: Once the soup has cooled completely, pour it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion, then seal tightly and freeze. It can be stored frozen for up to 3 months.

You can learn more about freezing soup here.

Reheat: To reheat refrigerated soup, warm it on the stovetop over medium heat, stirring occasionally, until hot.

For frozen soup, thaw it overnight in the fridge before reheating, or reheat it directly from frozen over low heat, stirring frequently to ensure even warming.

3-Ingredient Carrot Soup Recipe

3.5 from 2 votes
Course: Lunch, MainCuisine: InternationalDifficulty: Easy


Prep time


Cooking time


Total time



This is my freezer-friendly 3-ingredient carrot soup recipe

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  • 1 kg 2 1/5 lb – Carrots

  • 1 1 – Onion

  • 1000 ml 35 oz – Vegetable Stock


  • Get Prepared
    Preheat your oven to 200°C (400°F) or 180°C (350°F) fan/convection. Peel and chop the carrots into 1 cm pieces. Peel and chop the onion.
  • Roast Carrots
    Spread the carrots and onions on a baking tray. Roast in the oven for about 30 minutes or until the carrots are tender and have a bit of colour.
  • Add to Pot
    After the vegetables are roasted, put them in a large pot, and add the stock.
  • Simmer
    Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 20 minutes to allow the flavours to meld together.
  • Blitz
    Use a hand blender (or transfer to a countertop blender; just be careful with the hot liquid) to puree the soup until smooth. If the soup is too thick, add a bit of water or more broth until you reach the desired consistency.
  • Season
    Season with salt and pepper to taste (optional, if you want to stick strictly to 3 ingredients, make sure your broth is well seasoned).

Recipe Video

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