Easy Spiced Carrot Soup is a wonderful vegetarian soup that will warm your belly and soul with it’s bold flavors from the spices you blend in. Yum!
Healthy dinners don’t have to be complicated. This Spiced Carrot Soup is an easy recipe to make that is great for vegetarians and meat eaters alike because everyone loves rich bold flavors.
I love doing to the Asian market down the road from us because we get the best veggies there at a really affordable price. This is great for us and our 2 rabbits.
However, during a recent trip, I snagged a 10 pound bag of carrots. Umm, that’s a lot of carrots, even with having Bunny and Jack munch away on them.
Thankfully, I could whip up this Spiced Carrot Soup. Now both our rabbits and us could enjoy lots of carrots.
Easy Spiced Carrot Soup
While the soup is simple to make, it is anything but that. It is loaded up with spiced that make it packed full of flavors. You are going to be enjoying this from the moment you start to make it because it is so aromatic.
You start by sauteing the the spices with the onions. This really ‘wakes them up and helps to intensify their flavors.
The rich flavors meld so well with the sweetness of the carrots and the agave. It is a perfect balance of flavors.
Once the carrots are fork tender, you use your immersion blender to mix them until they are silky smooth. Once the soup has been blended, add more broth to get it to the consistency you like.
Then you serve the Spiced Carrot Soup with a some yogurt and a drizzle of extra virgin olive oil.
Enjoy this Spiced Carrot Soup tonight! It will get on the table quickly and you’ll love every yummy bite.
I don’t have an immersion blender, can I still make this?
Yes, even If you don’t have a stick blender, you can make then blend in a blender in small batches. IF you overfill a blender it can explode.
How many carrots will I need?
Because carrots vary in size, I think it’s best to weigh them instead of going by quantity. You will need to start out with more than 1 1/2 pounds of carrots to account for peeling and trimming them. The amount used in the recipe is 1 1/2 pounds.
Can I make this vegan? Can I make this Whole30 complaint?
Yes and Yes!
To make this vegan, use oil instead of butter. Then use vegetable broth instead of chicken broth. Skip the yogurt garnish or use a vegan yogurt.
To make this whole30 complaint, use oil or ghee instead of the butter. Then use a complaint broth. Skip the agave and the yogurt garnish too.
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For the Soup
- 3 tablespoons of butter
- 1 onion medium onion diced
- 1 1/2 pounds of carrots, diced*
- 4 cups of low-sodium chicken broth
- 1 1/2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon white pepper
- 1-2 Tablespoons agave nectar
- 1-2 Tablespoons lemon juice
- salt to taste
For the garnish
- plain whole yogurt
- Extra Virgin Olive Oil
- In a large sauce pot (you'll want one with high sides), melt butter over medium heat.
- Sauté the onion and spices in the butter for a few minutes, until they are beginning to become clear and the spices are fragrant.
- Add carrots and broth to pot and bring to a boil, simmer carrots until they are soft, about 30 minutes. Mix in the agave and lemon juice.
- Once the carrots are tender, use the immersion blender to blend the carrots until smooth. Add more broth or water until you get the consistency you like. Season with salt to taste.
- Serve with a swirl, or generous dollop, of plain yogurt. Add a swirl of Extra Virgin Olive Oil. Enjoy!
You will need more than 1 1/2 pounds of carrots to account for peeling and trimming them. The amount used in the recipe is 1 1/2 pounds.
If you don't have a stick blender, then blend in a blender in small batches. If you overfill a blender it can explode.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 133Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 653mgCarbohydrates: 20gFiber: 3gSugar: 13gProtein: 3g