A Blustery Day in the Apron Journal Kitchen

There are certain days when the world outside—all grey skies, pattering rain, and rustling winds—makes me feel exactly like Piglet huddled inside his house. You know the feeling: a true, cozy “blustery day” right out of a Winnie the Pooh book. On days like these, only one thing can cut through the chill and truly settle the soul: a steaming bowl of something warm and utterly comforting.

This Creamy Carrot Soup is more than just a recipe; it’s a memory-maker. It’s the kind of dish that warms your hands as much as your belly. Inviting you to slow down, pull on your thickest socks, and watch the rain fall. It’s a simple, wholesome tradition passed down, and now, it’s ready for your kitchen journal.

Why This Creamy Carrot Soup is Your New Fall Go-To

This isn’t your average carrot soup. We skip the heavy cream but still achieve luxurious texture by using a secret ingredient: coconut milk. The result is a dairy-free, velvety soup that feels both rich and bright, thanks to a surprising hint of lime and brown sugar.

The combination of sweet carrots and hearty sweet potatoes not only thickens the soup naturally when puréed but also provides a satisfying, wholesome sweetness. Paired with aromatic cumin and garlic, this soup is perfectly balanced. It’s so easy, you can pull it together after work, but it tastes like a special weekend project. This is truly the easy fall soup you’ll make again and again!

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Creamy Carrot Soup

This Creamy Carrot Soup takes simple, quality ingredients and transforms them into a meal that feels like a hug.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 people

Course: Soup

Ingredients Equipment Method

Ingredients

2 tbsp butter
1 cup yellow onion diced
2 tsp cumin
2 tsp garlic minced
1 lb carrots diced
1 lb sweet potatoes diced
4 cups chicken broth
1 (14.5 oz) can coconut milk
2 tbsp lime juice
1/4 cup brown sugar
sald & pepper taste

Equipment

1 Large pot or Dutch Oven
1 Blender or Emulsion Blender

Method

Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Sauté the onions, cumin, and garlic until the onions are soft and translucent, about 5–7 minutes.
Boil: Add the carrots, sweet potato, and chicken broth to the pot. Bring the mixture to a boil, then reduce heat and simmer until the carrots and sweet potatoes are fork-tender and cooked through (about 15-20 minutes).
Purée: Carefully remove the pot from the heat. Using an immersion blender, purée the soup until it is completely smooth and creamy. (Alternatively, let the soup cool slightly and blend in batches using a stand blender.)
Finish & Season: Return the puréed soup to the pot over low heat. Stir in the coconut milk, lime juice, and brown sugar. Heat through, then add salt and pepper to taste.
Serve: Ladle into bowls and enjoy your perfect homemade creamy carrot soup!

Simple Comfort on a Spoon

This Creamy Carrot Soup truly embodies what The Apron Journal is all about. Taking simple, quality ingredients and transforming them into a meal that feels like a hug.

What kind of day does this soup remind you of? Ultimately, this Creamy Carrot Soup is the perfect embodiment of The Apron Journal‘s heart: taking simple, quality ingredients and transforming them into a meal that feels like a hug. It’s ready when the wind whistles and the rain falls. Go ahead, grab a bowl, and share with us—what memory does this nostalgic scent of cumin and carrot soup conjure for you?

The Ultimate Creamy Carrot Soup