Carrot Soup

Carrot Soup

I have friends who use their Sundays to cook for the week, or a good bit of the week. They’ll make two or three things that freeze and re-heat well – like chili, dahl, lasagna or soup. I think about it every week but can never seem to do it. I’m so pleased with myself this weekend that I was sort of able to pull it off. I made this carrot soup on Saturday while the kids were napping. Well, Julian napped. Esme played cannon ball off of her bed until I hollered up at her three or four times and then she played paper dolls like a nice, quiet child.

It’s so easy that I wasn’t burned out from cooking when it came time to make dinner. You can amp up or chill out the spices as your family likes. I think of it as the soup version of the carrot chick pea stew Katrina posted months ago.

Spicy Carrot Soup 4313

photo by Maya Visnyei

Carrot Soup


  • 2 tablespoons of olive oil
  • 1 onion chopped
  • 2 cloves of garlic minced
  • 1/2 inch of fresh ginger minced
  • 1 teaspoon chili
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 3 or 4 carrots, peeled and chopped - enough for about 3 cups
  • 3 cups low sodium vegetable or chicken stock
  • juice of half a lemon - about 2 or 3 tablespoons
  • plain yogurt to garnish


Warm a glug or two of olive oil in a large pot or Dutch oven over medium heat.

Saute onions, garlic and ginger for about two minutes.

Stir in spices and cook for another minute or so

Add carrots and stir well until they are coated lightly in oil and spice.

Add stock and increase the heat until it boils.

Reduce and allow to simmer for about 20 minutes or until carrots are quite tender.

Puree in small batches until the soup is quite smooth.

You may need to add a little water or stock to thin it if it's too thick.

Stir in lemon juice.

Taste and check seasoning.

Serve garnished with yogurt




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  1. Bettina Krauss
    November 16, 05:03 Reply

    Hi Ceri,

    it was nice reading your article….
    and it´s funny that we meet in web sharing cooking ideas… but it´s really a good idea to get some ideas for daily family cooking by sweet potato chronicles!

    Greetings to your family, from

    Bettina, Martin, Jakob and Nora 🙂

  2. paula schuck
    November 16, 10:02 Reply

    Very interesting and it looks delish to me. Do your kids really eat it though? My kids have a big aversion to anything that is different at all – or not covered in ketchup. I would love to make this, but honestly if I am going to invest my time I want to know at least one of my kids will eat it.


  3. Ceri Marsh
    November 16, 10:04 Reply

    Hi Bettina!! So nice to see you on the site!! I think we need some posts from Germany, hint, hint. Does Jakob help you in the kitchen yet? xoC

  4. Ceri Marsh
    November 16, 10:09 Reply

    I hear you Paula – it can be a vicious cycle, right? We don’t want to go to the bother and then be faced with the charming “Yuck” chorus at the table so we play it safe with food we know they’ll eat.

    Honestly, some days I push it with them, introduce one new thing, insist they try it and cross my fingers. And other days I’m not up to it and I make “cheesy noodles” for the millionth time.

    I do find getting them involved in the preparation can make a big difference. But to answer your question, they did like it, minus the garnish. Oh, well, there’s always tomorrow!

    Thanks for reading!!

  5. Madeline
    October 30, 01:33 Reply

    Made the Carrot Soup. Loved it! Saw it in the local Metro as “Spicy Carrot Soup” this month.
    Doubled the Ginger and added a peeled chopped apple to smooth out the extra ginger.
    Forgot the Lemon juice and didn’t even notice.
    It is now in my recipe book.

  6. Laura
    November 05, 20:46 Reply

    Hi Madeline, Thanks so much for taking the time to write. So glad you tired the soup, and love the idea of apple! We’ll give that a try ourselves. Honoured to be part of your recipe book!

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