Carrot Soup



This beautiful soup is garnished with radishes,red peppers, scallions, croutons, bean sprouts and carrots of course.


  • 1/2 stick of butter or 1 tablespoon of extra-virgin olive oil
  • 1 tomato, seeded finely chopped
  • 2 clove of garlic, finely chopped
  • 1 stalks of celery, finely chopped
  • 1 large onion, finely chopped
  • 1 teaspoon of fresh parsley, chopped
  • 4 cups of carrots
  • 4 cups of vegetable broth
  • 1/2 cup of half-and half milk or coconut milk
  • 1-2 cups of water
  • 3 tablespoons of
  • 1/2 teaspoon of salt
  • 1 teaspoon of allspice
  • 1 teaspoon of pepper
  • 1 tablespoon of brown sugar or agave nectar


Melt butter in a large pot over a medium heat.  Add garlic; sauté for 3 minutes. Add onion; sauté for 2 minutes. Add tomatoes, carrots; sauté for 4 minutes.  Add the vegetable stock and allow to boil for 5 minutes.  Cover and reduce heat and allow to simmer until the carrots are softened.  Allow soup to slightly cool. Transfer to blender, add milk, and blend until its a smooth and creamy. Add and adjust seasonings according to taste. Return the mixture back to the pot and simmer until desired taste and consistency.

6 thoughts on “Carrot Soup

  1. It looks so delicious that I am going to make it this weekend. The veggies and croutons on top make me anxious to try how delicious this soup will be and the thought put into it and flavors of all ingredients .Yummy!


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