Carrot Soup for Thanksgiving

November 21, 2016


Olive Oil

Carrots (~three cups, chopped)

Ginger (~1 TBSP, diced)

Garlic (~6-8 cloves, diced)

Shallot (~1 TBSP, diced)

Scallion (two, sliced up to the green part)



Veggie Stock and Water (50/50, enough to just cover all of the carrots in a sauce pan).

Curry Powder (~1 TBSP)

Cumin (~1 TBSP)

Red pepper flakes to taste


Saute everything in oil over medium heat (except the veggie stock mix) until the garlic and ginger have melted and the carrots have been cooked a little in the flavors. Then, add enough liquid to cover the carrots. Simmer until the carrots are soft enough to break with a fork.

carrot soup

Move everything to a blender, or use a hand blender. Return soup to the pot and make adjustments (add butter for creaminess, add more veggie stock to thin it out, add more spice if needed). Serve with a garnish of marscapone and chive!

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