Originally posted October 07, 2014

Spiced Carrot Soup

Spiced Carrot Soup by alchemisty

yummy fall soup that only takes 30 minutes to make. the sour cream/oil oil/pepper topping makes it even better. it pairs well with a nutty bread and some brie. if you want it to have a smoother consistency than is shown in this photo, i recommend using a standing blender rather than an immersion blender (but don't forget to remove the center of the lid and cover with a towel before blending).


  • 1 chopped onion
  • 1 lb sliced carrots
  • (i throw the onion and carrots in a food processor and slice them thinly so they cook quickly)
  • 1 t thyme leaves
  • 1 t smoked paprika
  • 3 T olive oil
  • salt and pepper
  • 2 C vegetable stock
  • 1/2 C water
  • 1 T lemon juice
  • yogurt or sour cream, olive oil, pepper
2-4 servings


throw first 5 ingredients into a large pot and cook until onions are tender, roughly 10 minutes. Season with salt and pepper. Add stock and water, simmer until carrots are soft, about 10 minutes. Puree with immersion blender or remove and puree in blender. Stir in 1 T lemon juice. Top with sour cream or greek yogurt, olive oil and pepper.

30 min



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Adapted from

Real Simple

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