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Simple Carrot Soup

September 20, 2011 By Lisa Rose 9 Comments

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Simple Carrot Soup | Real Food Kosher

This nourishing and simple carrot soup is perfect for weeknight dinners.

I always keep homemade chicken stock in my freezer, so when my daughter asks me for carrot soup a half hour before dinner, I can quickly pull together a tasty and healthy soup.

When you have the time, play around with seasonings like ginger, curry, and cloves. Sautee more aromatics with the onions like thyme, lemongrass, or garlic. Add some coconut milk. Or replace the carrots with broccoli, potatoes, or beets for a completely different soup.

Though you can use water, I always recommend using homemade fish, chicken, or beef stock. Bone broths are bursting with minerals and other nutrients that support your joints, bones, and digestion. Beware of bouillon cubes and canned stocks that are usually flavored with harmful MSG’s and don’t contain the health benefits of homemade bone broths.

Simple Carrot Soup
Use less stock if you prefer a thicker consistency.

1 onion, chopped
2 tablespoons coconut oil
1 pound carrots, thinly sliced
1 teaspoon ground cumin*
1 teaspoon salt
5 cups chicken stock

1. Sautee onions with oil in a soup pot over medium heat until softened.
2. Add carrots, cumin, and salt, and cook until fragrant, about one minute.
3. Add stock and bring to a simmer. Simmer until carrots soften, about 30 minutes.
4. Remove pot from heat and puree soup with an immersion blender or in a blender, or leave it chunky.
5. Serve soup garnished with fresh herbs, scallions, pesto, or drizzled with extra-virgin olive oil.

*If using seeds, stir 1 teaspoon cumin seeds in a small skillet over medium heat until fragrant (5 minutes). Then grind in a spice mill or coffee grinder.

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Filed Under: Recipes, Soup

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Comments

  1. Irene @ H.V.R. says

    October 6, 2011 at 12:05 pm

    This recipe is very delicious but most importantly easy to make. The ingredients are also easily available in the market which makes this a must soup recipe!

    Reply
  2. Mary@FitandFed says

    March 22, 2012 at 10:05 am

    Carrot and cumin is a great combination. This sounds like something I would make, except with homemade vegetable stock instead of chicken stock. And with a late snow on the ground today, it might be another soup day, thanks for the inspiration!
    Mary@FitandFed recently posted..Celery Root Soup

    Reply
  3. Sarah Farran says

    December 27, 2016 at 10:54 pm

    Hello, does this carrot soup keep well in the fridge?

    Reply
    • Lisa Rose says

      December 28, 2016 at 9:41 am

      Yes. But I would probably freeze it after a couple of days.

      Reply
  4. Sattivk says

    September 9, 2018 at 11:09 am

    For vegetarian version of carrot soup what can be the best alternative to chicken stock?

    Reply
    • Lisa Rose says

      September 26, 2018 at 7:33 pm

      Vegetable stock can always be used in place of chicken stock. I also use water when I have neither.

      Reply

Trackbacks

  1. Simple Carrot Soup | Paleo Digest says:
    September 20, 2011 at 9:45 am

    […] blogs and sites on the web!Simple Carrot Soup Real Food Digest / Posted on: September 20, 2011Real Food Digest – This nourishing and simple carrot soup is perfect for weeknight dinners. I always keep […]

    Reply
  2. Friday Favorites #1 | The Homestead Garden says:
    January 10, 2014 at 11:21 am

    […] is NO processed cheese junk in it! Once I buy this immersion blender, I look forward to trying this Carrot Soup as […]

    Reply
  3. 45 Amazing Soup Recipes | Pure Traditions says:
    January 20, 2014 at 8:36 am

    […] 18. Simple Carrot Soup By Real Food Kosher  […]

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Lisa Rose
Lisa Rose is a Nutritional Therapy Practitioner passionate about real food and sustainable living.
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