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Late-Spring Carrot Soup

Seasonal soup is one of the best ways to use up leftover produce when you’re not quite sure what else to do with it. In addition to being, tasty, simple, and healthy, your children will love watching how you can turn something like a bushel of carrots into soup (and you'll adore how easily it converts your children into veggie lovers). Danielle Tsi, author of the gorgeous blog, Beyond the Plate, features mouth-watering, artistan-produced recipes for breakfast through dinner, and this one is a springtime favorite. Pair it with a farmer's market salad or a toasted piece of fresh bread for a delicious meal in no time.

Notes: The proportion of liquid in this soup makes for a thick, almost puree-style concoction. If you prefer your soups a little more liquid and less thick, gradually add another ½ to 1 cup of stock (to the 2 cups stated in the recipe) after blending the carrots until you achieve your desired consistency.

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Ingredients

1 tablespoon unsalted butter

2 bunches fresh carrots, roughly chopped

1 medium onion, diced

1 dried chili, sliced

2 cups vegetable stock, heated and kept warm

3 tablespoons heavy whipping cream

Salt and pepper, to taste

Juice of half a lime

2 to 3 stalks cilantro, roughly chopped

Directions

1. Melt the butter over medium heat in a deep heavy-bottomed pot, then add the onions and cook until they soften but do not brown, about 3 to 4 minutes. Add the carrots and chili, give it a quick stir to distribute the ingredients evenly, then add the stock.

2. Bring mixture to a simmer, and leave the pot, half-covered for 20 minutes.

3. Turn off the heat, then using an immersion blender, puree the carrots into a thick and smooth consistency. Add the cream. Turn the heat back on and heat through, season to taste with salt and pepper and add the lime. If you’d like your soup to be more liquid, slowly add another half to one cup of stock now, stirring as you go. Garnish with cilantro and serve hot.

Serves about 4

Inspired by 101 Cookbooks and Arabesque: A Taste of Morocco, Turkey and Lebanon

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