Dream of Carrot Soup

It was my recent pleasure to host a holiday supper for two artist friends whose company I adore. Our thing, when we get together, is to assemble a snacky feast that very often centers on soup.  This particular gathering called for something festive that honored the season but that was also hearty and casual. Dream of Carrot hit the right notes.  Its bright yellow color is cheerful and the addition of peanut butter adds a hearty/umami flavor that defies expectations.

Dream of Carrot is a rich tasting pureed soup that can be made vegan by using water or veggie broth instead of chicken stock.

Dream of Carrot Soup garnished with pumpkin seeds


Recipe, Dream of Carrot Soup

Adapted from a Daily Camera recipe I clipped years ago.  Author unknown.



1 large onion chopped (about 1.5 cups)

1 heaping tsp cumin

1 dash cayenne pepper

1 tsp fresh grated ginger

2 T olive oil

Salt to taste (1 to 2 tsps)

3.5 cups of chicken stock or water

2 pounds carrots, roughly chopped

2 medium potatoes (russets are good), roughly chopped

1 tsp honey

3 T natural peanut butter



Warm olive oil in a large soup or stock pot over medium heat.  Add the onions, ginger and spices and sauté until soft.


Add salt and stock (or water if you’re cooking for vegans), carrots and potatoes and bring to a boil.  Reduce heat and simmer until everything is very soft, about 25 minutes.


Remove from heat.  Stir in honey and peanut butter while soup is still warm.


Wait for the soup to cool to a safe blending temperature before transferring in batches to a blender or food processor.  Blend until smooth.


Return blended soup to cooking pot.  Reheat, stir, and adjust seasonings to taste.


Serve hot with pepitas or blue corn chips.


A fistful of Kuroda carrots getting their first rinse, October 2015

A fistful of Kuroda carrots enduring their first rinse, October 2015

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