Print Recipe

Carrot Soup

Carrot Soup is a quick and easy weeknight dinner!  Just a few pantry ingredients come together to make a dinner worthy of company!  Bonus: you can mix and match toppings to suit everyone's tastes!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entree, Soup
Cuisine: American
Keyword: soup
Servings: 6 people

Ingredients

For the Soup:

  • 2 Tablespoon olive oil plus extra for shallots
  • 2 bunches of scallions green onions, OR 1 large yellow onion, roughly chopped (whatever is in season works!)
  • 3 cloves garlic
  • 1 pound carrots roughly chopped (no need to peel if they are organic and cleaned well)
  • 1 teaspoon curry powder (go for 2 if you like it a little spicy!)
  • 1 teaspoon salt
  • 4 cups water
  • 2 cups non dairy milk unsweetened (I like using almond or soy)

For the Toppings:

  • Brown rice/quinoa/wheatberries—I like using precooked brown rice like Trader Joe’s or Seeds of Change—enough servings for each person you are serving prepared
  • 2 shallots sliced thin
  • ½ cups pepitas (pumpkin seeds—I get salted and roasted)
  • 1 large crisp apple diced
  • 1 package of veggie sausages, diced (I like Field Roast maple breakfast links or apple sage sausages)
  • parsley

Instructions

  • Heat olive oil in a large pot over medium heat. Add the scallions and cook until softened and slightly brown. Add garlic and cook lightly. Add carrots, curry powder, and salt. Mix well.
  • Add water and bring to a boil. Once boiling, cover and reduce to low heat. Cook until carrots are very tender. Once tender, remove from heat. Blend thoroughly with an immersion blender until completely smooth. Alternately, carefully transfer to your blender and blend. While whisking, pour in milk and stir completely.
  • While the soup is cooking you can prep your topping. In a frying pan, heat a drizzle of oil and add the shallots. Cook over medium heat until they are browned and slightly crispy. Remove to a plate lined with a paper towel to drain oil. Place the veggie sausages in the pan and cook to heat them through and crisp them up a bit. Remove from heat.
  • To serve, I like to place all of the toppings in little bowls. Fill each soup bowl with a few ladles of soup and then top as desired. I start with a pile of brown rice in the center and then add the pepitas, apples, sausages, shallots, and parsley. Enjoy!