Carrot Soup


submitted by eringrimm {1 Recipe}

  • Prep Time:
    30 Mins
  • Cook Time:
    1 Hr 30 Mins
  • Total Prep + Cook Time:
    2 Hrs
  • Level:
Carrot Soup

Makes: 5 bowls

Description: Homemade soup is a cinch to make, especially colorful carrot soup that has the added bonus of using up any random root veggies left in the fridge. Made with just a handful of ingredients, this soup is economical, vitamin rich and creamy, without containing any dairy products.

1  large onion diced
2  cloves of garlic minced
2  tablespoons olive oil
1 tbs  tablespoon all-purpose flour
4-5  cups low-sodium chicken stock
4-5  cups carrots, chopped into 1-inch chunks
2 tbsp  fresh ginger, minced
1 tbsp  turmeric

Instructions: In a large, heavy-bottom soup pot over medium heat, sauté onion, celery and garlic in olive oil until soft and translucent.

Blend in flour and enough chicken stock to make a smooth paste.

Add the rest of the chicken stock, carrots, ginger and turmeric. Bring to a boil.

Reduce heat and simmer for about 30-45 minutes, until carrots are cooked through and soft.

Purée soup in small batches using a blender or food processor.

Return puréed soup to pot to reheat, adding more stock if a thinner soup is desired.

Season to taste with salt and pepper.

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Author image by PaigePanacea | Fridley, MN    
Mar 09, 2016

Can't wait to try this!

Author image by VANE82 | douglasville, GA    
Apr 05, 2013

Great recipe thanks for sharing!

Author image by melric | BLOOMINGTON, IL    
Mar 13, 2012

The first step lists sauteing celery... but there's no celery listed in the recipe. I could just wing it, but I'd love to know how much celery is actually recommended...? thanks!

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