Carrot Soup

Photo: Richard Gerhard Jung

This creamy soup is madewith beta-carotene-packed whole carrotsand carrot juice. It is sweetened withhoney and given zest with cumin.


  • 1 tablespoon unsalted butter

  • 1 onion, coarsely chopped

  • 1 pound carrots, peeled and chopped

  • 2 cups freshly made or store-bought carrot juice (16 ounces)

  • One 14 1/2-ounce can low-sodium canned chicken stock, skimmed of fat, plus more for thinning, if desired

  • ½ teaspoon ground cumin

  • 1 tablespoon honey

  • 2 teaspoons coarse salt

  • ¼ teaspoon ground white pepper

  • 2 tablespoons half-and-half (optional)

  • Chopped fresh chives, for garnish

  • Ground cayenne pepper, for garnish


  1. Heat the butter in a large saucepan over medium-low heat. Add the onion, and cook until translucent, about 5 minutes. Add the carrots, and cook until very tender, about 15 minutes. Do not brown. Add the carrot juice, stock, cumin, honey, salt, and white pepper. Bring to a simmer, and cook until vegetables are very soft, about 30 minutes.

  2. Remove from heat, and cool slightly. Puree in batches in a blender or food processor, filling no more than halfway. Return to pan, and warm over low heat, thinning with stock or water if needed. Stir in half-and-half, if using. Garnish with chives and cayenne, and serve.

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