Spiced Carrot Soup {Easter Feast– first course}

by Lauren


Did you know that…

1. Orange is my favorite color.

2. Cumin is my favorite spice.

3. My cat is 19 years old.

4. Too many carrots can turn your nose orange.

5. I also like yellow.

6. Three months into the year and I’ve still stuck to my New Year’s Resolution!

7. Chrissy and I have been on a juicing kick lately. My mom donated her juicer to the cause and we have quite honestly been going a little crazy with it.


We aren’t drinking juice as a juice diet, we are just enhancing our diets by drinking an insane amount of vitamins…and practically the entire produce department at our local health foods store.

Hence, the 10 lb. bag of carrots in our fridge. Carrot soup, carrot juice, big carrots, little carrots…

You could totally hire us as the Easter Bunny this year and I swear your kids wouldn’t know the difference.


Back to #2 – I looove cumin, which is why it was my spice of choice for this dish.

In the same way, Chrissy is sort of obsessed with coriander. I actually wouldn’t be surprised if she sprinkles it in her coffee every morning.

Lucky for us, coriander and cumin pair well in many edible concoctions.

Mexican food, Moroccan food, Indian food…really, it’s just a great combo.


Oh, and true story, my nose began to turn orange as a child because my mom threw one too many carrots into my play pen.

Did I mention how delicious this would be as the 1st course at your Easter dinner?


Spiced Carrot Soup

Adapted from Foodista

Serves 4

2 1/2 tablespoon butter
1 medium onion, diced
4 cups carrots, diced
4 1/2 cups low-sodium chicken broth
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon allspice
1 1/2 tablespoon honey
1 1/2 teaspoon lemon zest
1 tablespoon lemon juice, about a half a lemon
1 teaspoon salt
1 teaspoon pepper
3/4 cup Greek yogurt or sour cream, garnish
3 tablespoons green onions or chives, garnish


Melt butter in a large pot over medium heat. Add the onion and sauté until they are translucent; about 2 minutes. Add carrots and broth then simmer for about 20 minutes, until the carrots are tender.

Remove soup from heat and use an immersion blender or regular blender to blend soup until smooth.  Stir in cumin, coriander, allspice, honey, lemon zest, lemon juice, salt and pepper.

Ladle soup into bowls and top with a dollop of yogurt or sour cream. Sprinkle with green onion or chive.


From the Little Yellow Kitchen,


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9 Responses to “Spiced Carrot Soup {Easter Feast– first course}”

  1. Orange is my favorite color too! And I looove cumin. It may come from living in Israel for 6 months. It would be great for Passover Seder as well.

  2. Mmm, I love cumin and the color orange too. This soup sounds really good!

  3. Carrots are my favorite too! This looks like a lovely soup :)

  4. This looks super delicious…as does everything else you ladies serve up! Will definitely be trying this one. :)

  5. Lauren

    You lived in Isreal!? How amazing. You’d love this soup.

  6. Lauren

    It’s super flavorful and even better the second day!

  7. Lauren
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