Soup for days – Blended Carrot Soup Recipe

As previously expressed, I love fall. I love the chilly weather, and am learning to love the Seattle rain that comes along with it. After work, there’s nothing better than cozying up to a nice hot dinner, but I am not going to lie – sometimes the last thing I want to do is spend a ton of time preparing a lavish meal. Okay, I lied a little bit; I pretty much never want to spend a ton of time cooking on a weeknight. 

This year, one of my favorite winter recipes has made its way into rotation a bit early – Blended Carrot Soup. It’s a very easy soup that one of my friends made quite often during college. Since I first learned the recipe, I have even found a few ways to spice up the inevitable days of left overs.

A trip to the farmers market inspired this dish. I found some of the fanciest lettuce I’ve ever seen, and just knew that this soup would be the perfect compliment – in both flavor and color – to this spicy lettuce and flower blend. Don’t judge me if I actually turn orange from all the carotene I’ve ingested recently. I just love this soup, okay?

 Blended Carrot Soup


– 2 lbs large carrots (tip: baby carrots DO NOT work for this)
– 1 large white onion
– 1 small russet potato
– 2 tbsp salted butter
– 32 oz chicken or vegetable broth
– Fresh rosemary
– Creole Seasoning

– Large soup pot
– Immersion blender

1. Warm up the pot. Meanwhile, chop the onion, carrots and potato. It doesn’t really matter what size you cut everything into since everything is going to get blended together anyways.

2. Once the pot is nice and warm, throw in the butter and onions to cook. It will give a nice buttery flavor to the whole pot of soup, without having to use a ton of butter.

3. When the onions have browned, pour the carrots, potato and broth into the pot. Throw a bit of rosemary in there for good measure, and flavor. Let the soup boil. 

4. When all the veggies are – for lack of a more appetizing word – mushy, take the pot off the heat and let it rest for a minute or two. Remove the sprig of rosemary, shake in as much creole season as you’d like and get to blending. Make sure that all of the vegetables are blended in properly, but be careful and don’t let the immersion blender come up too close to the surface. Otherwise you’ll be cleaning soup off of the entire kitchen.

5. Serve topped with a bit of rosemary, and season to taste.

– This soup tastes awesome with some fresh bread on the side. I picked up a fresh loaf from the french bakery in my building, and it was all I could do to not eat the whole thing.

– Suggestions for jazzing up leftovers include: adding a dollop of greek yogurt, or a sprinkle of parmesan cheese, or a tiny bit of chili infused olive oil, or just more creole seasoning…. gotta stay warm somehow! 


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