Carrot Soup
Recipe type: Soup, Entree
Author: Jillian
Serves: 4-6
  • 12 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 1 small kohlrabi, peeled and chopped
  • 4 small new potatoes scrubbed and chopped(if you have a thick skin potato, peel it)
  • 2 onions, chopped
  • 3 garlic cloves, minced
  • 4 inch nob of ginger peeled, and grated on box grater covered with saran wrap
  • 1/4 tsp sea salt
  • 3 grinds black pepper
  • 1 1/2 tsp cumin
  • enough vegetable broth to cover 2 inches above vegetables(If you prefer, you can use chicken broth, or water)
  1. Add olive or grapeseed oil to pot
  2. Place carrots, celery, onions, kohlrabi, and potatoes in pot
  3. Saute for 5-7 minutes, or until vegetables start to cook
  4. Add garlic and ginger to pot
  5. Stir and cook for about 3-5 minutes
  6. Add a little broth, or water during this process if vegetables start to stick in bottom of pot, and scrape bottom of pot, deglazing a bit
  7. Add broth or water to two inches above vegetables. cook for a half hour, or until all vegetables are tender
  8. Use hand blender in pot, until desired consistency
  9. Add cumin and more salt and pepper if needed
  10. If too thick add more broth, or water
  11. Simmer for 20-30 more minutes to allow the flavors to bloom
  12. Taste and adjust seasoning
  13. Serve with a dollop of cheese, yogurt, or creme fraiche, and homemade bread and cheese
Recipe by Food Filled Life at