Chunky Carrot Soup

I am all about the soup in winter. Actually, I’m all about the soup in summer too! As the colder winter weather  sets in, I’m in my soup element! One of my favourite soups to make, other than this Broccoli & Blue Cheese soup, is Carrot soup. Now I know what you’re thinking, “Carrot soup?” Yes, my friends – Carrot soup!

I got this recipe from a colleague a couple of years ago. Well, she told me roughly how she makes her carrot soup, though I’m not actually sure whether I remembered all of it. Either way, I always make mine the same way and it’s always delicious.

Not all carrot recipes are created equal

This humble root vegetable really doesn’t get enough credit. Though I will admit to making a carrot and fresh coriander paté once. It was absolutely disgusting – I followed the recipe to a T, but it was gross by all accounts. This soup on the other hand is an absolute winner, promise!

And don’t be put off by the terrible quality photo below, food photography is not my thing!

Chunky Carrot Soup

  • Servings: 4
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1kg x Carrots (truly the hero of this dish!)
2 x Medium to large potatoes
2 x Cloves of garlic
1 x Large white onion
Glug of olive oil
Roughly 1,5l good quality stock
1 x tspn freshly ground black pepper
A handful of fresh parsley


  1. Peel and dice the onion, carrots and potatoes.
  2. Peel and mince the garlic.
  3. Roughly dice a generous handful of parsley and set aside.


  1. Saute the onions in the olive oil until translucent.
  2. Add minced garlic and diced carrots and potatoes
  3. Muddle around a bit.
  4. Add stock. It should cover the veg by about 1,5cm (very precise, I know!)
  5. Depending on how salty your stock is you can add a pinch of salt too.
  6. Add ground black pepper. Let it simmer roughly 30 – 40 minutes until the veg is soft.
  7. Add the chopped parsley and simmer for a further 5 minutes.
  8. Use a hand blender to roughly blend the soup.
  9. That’s it, you’re done!

Chef’s notes

  • I like a chunky soup, but you can blend it to a smooth soup if you prefer.
  • I use 2 stock cubes when I make it if I don’t have any homemade stock on hand.
  • If the soup is looking a bit too thick, you can thin it down with water. In our house we like it on the thicker side.
  • Serve with buttered garlicky ciabatta and a glass of red wine.

Header image by Markus Spiske.


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