What’s up Doc? Carrot Soup.

November happened. I went to Tennessee and didn’t eat a single salad but I did eat a piece of Coca-Cola cake (chocolate cake w/ rich chocolate icing) as big as my hand.


Seriously massive, right?

It was a great trip. Nashville is a very fun city brimming with history. Of course it has a huge music scene, but I was surprised to find such a diversity of musicians there. From bluegrass to EDM, Nashville’s got it. Also, a wildly emerging culinary scene. I can definitely recommend the scallops at Music City Tippler and anything from Sardinia, a classic Italian restaurant with handmade everything. The food scene is so trendy in Nashville it’s almost ridiculous.

But I’m back in Ohio and back to cooking for myself. And actually I have about 20 people coming over Saturday for a dinner party. That’s probably too many people for my one-bedroom apartment, but we’ll see how it goes.

Curried Carrot Soup, makes 6-ish cups of soup. Recipe inspired by this Moroccan Carrot Soup from Bon Appetit and this Ginger Carrot Soup from Food Network.


1 pound carrots, washed well and ends trimmed (you can peel or not, your choice. I don’t usually bother because, well, more fiber?)

1 small shallots or 1 medium yellow onion

1/2 stick unsalted butter

1 tsp. ground cumin

1/2 tsp. turmeric

1/4 tsp. dried hot chili flakes

1/2 tsp. ground coriander

1 thumb-tip-sized piece candided ginger (optional)

1 chicken bouillon cubes (I use a low-sodium version)

4 cups water (or eliminate bouillon cubes and use 4 cups stock)


1. In soup pot melt butter and cook shallots/onion until starting to brown a bit. Chop and add carrots and toss to coat in butter. Add cumin, turmeric, chili flakes, coriander and ginger. Cook for 3-5 minutes over medium low heat so spices have a chance to toast and become fragrant.



ginger_sizeGinger size reference.

2. Add bouillon cubes and water (or stock) and bring up to a boil. Cover and reduce heat and simmer until carrots soften about 20-30 minutes.

3. Blend up the soup using either an immersion blender or transfer the soup in batches to a food processor/blender and pulse until you reach your desired consistency. I like mine a little bit on the coarser side. Remember, if using a food processor or traditional blender do so in small batches. Hot liquids expand. And hold a towel on the lid to avoid splatter.

4. Transfer back to the soup pot and season with salt and pepper to taste. Since carrots are naturally sweet, I like to serve this with some plain Greek yogurt. Enjoy.



For being a first-time recipe, I really enjoy this. Only adjustment I’d make is using less butter, maybe try just 2 Tbs. next time. Also, can someone tell me how to photograph soup in a way that doesn’t make it look, like, gross?

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