Recipe type: soup

Prep time: 10 min

Total time: 40 min

Serves: 4

Raw carrots are crunchy, tasty and highly nutritious.  Pureeing the carrots for our soup this week is easy, delicious and serves up the same health benefits!

Carrots are a particularly good source of beta-carotene, fiber, vitamin K and potassium. Carrots have been linked to lower cholesterol levels and improved eye health. The carotene antioxidants have been linked to reduced risk of cancer.

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2 tbsp olive oil or butter

1 cup white onion, diced

2 ½ cups carrots, peeled and cut in ½ inch dice

2 ½ cups vegetable broth

1 ½ tsp cumin

1tbsp honey or agave syurp

1tsp lemon juice

1/8 teaspoon ground allspice

Sour cream, yogurt or vegan sour cream


In a medium sized saucepan, heat olive oil or butter over medium heat. Add onions and sauté for 2-3 minutes. Mix in carrots. Add broth, bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.

Remove soup from heat. Puree in batches using a blender, taking care when blending hot liquids. Whisk in cumin, honey, lemon juice, allspice. Season with salt and pepper to taste.

Ladle soup into bowls. Drizzle yogurt over and season with more cumin. Enjoy!

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