Oma's Easy German Carrot Soup
(Mohrrübensuppe / Karottensuppe)

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

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Make this traditional German Carrot Soup recipe to bring back yummy memories of Germany.

My carrot soup recipe, aka mohrrübensuppe, will probably become one of your favorites. Why? Because it's so wunderbar! It's not the regular creamy style, but it's chunky.

It gives you the feeling you're actually eating something. Filling and nutritious, with chunks of meat, it's a great traditional German meal.

I make it really quickly by using frozen carrot slices. If you prefer, you can use fresh carrots. Peel, chop, and add. You'll need to cook it just a bit longer, though. Check the "A bit of this and a bit of that ..." below for some great variations and additions to this recipe.

Super Soup Supper! 

A Bit of This and a Bit of That ...

• Add celery seeds and parsley to taste.
• Add freshly ground pepper.
• The Vegeta Food Seasoning I use has salt and dried vegetables in it. If you don't have this, just add about 1 teaspoon (6 grams) salt and some pepper to start. Adjust seasonings to taste.
• Instead of using raw meat, add some sausage, kielbasa, or wieners. You will only need to cook the soup until the carrots are tender, about 10-15 minutes. 
• If you like soup "brothy", just leave it the way it is. However, if you like it thicker and (creamier), the easy way is to slowly add just enough instant mashed potato flakes, stirring constantly, until the soup is as thick as you like.
• Adding a grated raw potato in the beginning is another way to thicken the soup.
• Slowly add 1-2 tablespoons (8-16 grams) cornstarch dissolved in a little cold water until the soup has thickened is another way to make this carrot soup recipe creamier.

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You can turn the carrot soup into different vegetable soup recipes by using different vegetables - half carrot, half potato, or half carrot, half green bean, etc.

Each one is different, yet each is delicious. When someone asks you for the recipe because it's so-o-o good, just say, "I take a bit of this, and a bit of that!" 

Ready to Make the Carrot Soup?

Print Recipe

Oma's Easy German Carrot Soup
(Mohrrübensuppe / Karottensuppe)

My carrot soup recipe, aka mohrrübensuppe, will probably become one of your favorites. Why? Because it's so wunderbar! It's not the regular creamy style, but it's chunky.

Prep Time:

5 minutes

Cook Time:

30-60 minutes

Total Time:

35-65 minutes

Servings:

Makes 6 servings

Ingredients:

• 1 pound (454 grams) beef brisket or other meat, cubed
• 2 pounds (908 grams) frozen sliced carrots
• 2 pounds (908 grams) potatoes, peeled and cubed
• 1 medium onion, chopped
• 1-2 tablespoons (9-18 grams) VEGETA food seasoning
• 1 bay leaf
• salt and freshly ground black pepper, to taste
• Maggi liquid seasoning, to taste (see hints below)

Instructions:

1. Place the meat, carrots, potatoes, and onions in a large soup pot. Add enough water to cover the meat and veggies. Add the VEGETA and bay leaf.
2. Bring to a boil. Reduce the heat to a simmer, cover, and cook for about 30 to 60 minutes, until the meat is cooked. The longer you let it cook, the more flavorful the soup will become.
3. Season with salt, pepper, and MAGGI, and serve.

Hints:

1. Both Maggi and Vegeta are very popular seasonings used in many German dishes. You can get them in my Amazon Storefront. 

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated: September 3, 2026

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From Oma's heart
to your table

Complete your set today - order now!

More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.