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Cream of Carrot Soup

Love love this recipe, it tastes like butternut squash or pumpkin soup but you don't feel like your having a Fall inspired soup. It's delicious and comforting just like your favorite fall soup. It is rich and creamy and full of flavor from the vegetables and spices. 

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Olive Oil - Arbequina Extra Virgin Olive Oil 

5 cups of carrots, peeled and sliced

1 cup raw sweet potato or potato, chopped to be cooked

3/4 cup onions 

2-3 large cloves of Garlic, minced

4 cups vegetable broth or chicken broth/stock

1 bay leaf 

2 cups milk (or coconut milk or non - dairy replacement ) 

Salt and Pepper

Curry powder 

Optional: fresh grated ginger, turmeric, something spicy 


In a large skillet heat your olive oil and add chopped onions and garlic. Do not burn or overcook them. Add in your spices, curry powder, salt & pepper, turmeric, grated ginger, crushed peppers ( explore the varieties). Toss spices with your garlic and onions to coat. 

Add your stock or broth of choice (adding between 3-4 cups depending on the thickness you want, remember you can always add more). 

Add a bay leaf to the pan and then add in your carrots and potatoes. Cover with a lid and soften the carrots which will take about 20 minutes. 

Depending on the size of your cooking vessel you can insert your immersion blender and blend your soup or you may have to transfer your soup to blend. You can leave it a little chunky or make it smooth. 

The original recipe suggests to serve it with whipped cream on top as a garnish. Its easy to make your own with a little powdered sugar and heavy cream. You combine the two ingredients and use a hand blender to thicken. 

Enjoy with bread!

*Original recipe from The Romney Family Table by Ann Romney, Shadow Mountain Publishers, 2013