Carrot Soup


  • Prep Time10 mins
  • Total Time30 mins
  • Makes4 Adult Sized Servings
Carrot Soup


  • 3 tbsp unsalted butter

  • 6 cups sliced, unpeeled, scrubbed carrots, (about 1 1/2 lb.)

  • 1 cup sliced yellow onion

  • 1 tsp ground cumin

  • 1 900-mL container sodium-free chicken broth

  • 1 1/2 cups water

  • 3/4 tsp salt

  • 1 tbsp fresh lemon juice

  • 1/4 cup plain yogurt

  • 1/4 cup chopped cilantro


  • Melt butter in a pot over medium heat. Add carrots and onion.

  • Cover and cook, stirring occasionally for 10 min or until vegetables are soft and beginning to brown. Add cumin and sauté for 1 min until fragrant.

  • Add chicken stock, bring to a boil and simmer for 10 min or until vegetables are very soft. Transfer to a blender and purée until smooth.

  • Return to pot, season with salt and lemon juice. Serve soup warm or at room temperature, with a spoonful of yogurt and top with chopped cilantro.

Nutrition (per serving)

Calories 175, Protein 4g, Carbohydrates 19g, Fat 10g, Fibre 5g, Sodium 603mg.

This article was originally published on Jul 23, 2013

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.