Creamy Carrot Soup Recipe


This super creamy carrot soup is an essential fall soup season recipe! It is easy to make, healthy, and perfectly spiced.

The garnishes of pumpkin seeds, cilantro, and pickled red onions give it just the right amount of bright flavor and interesting texture to keep you coming back for another bite.

For The Soup – Olive oil – Onion – Fennel bulb – Carrots


Prep the pickled red onions

In a small bowl of glass jar combine the red wine vinegar, water, and salt. Stir until salt is dissolved. Add the diced onion and stir so that it is mostly submerged.

Heat olive oil over medium heat in a large soup pot. When hot, add the diced yellow onion, diced fennel, carrots, and thinly sliced garlic.

Sauté the veggies

Add paprika, cumin, chili flakes (if using), salt, and pepper. Cook for another minute or so, stirring frequently, until spices are aromatic.

Add spices

Add broth and bay leaf and bring to a simmer. Partially cover and simmer for 15 – 20 minutes – until carrots are super tender.

Add broth & bay leaf

Give this recipe a try! Tap the link for the full recipe details.