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  • 1 Rating
Sarah Copeland


Credit: Marcus Nilsson

Recipe Summary

30 mins
50 mins
Serves 6 (or 4 with leftovers)


Ingredient Checklist


Instructions Checklist
  • Heat the oil in a large pot over medium-high heat. Add the onions, carrots, thyme, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring often, until the onions are tender, 10 to 12 minutes. Add the water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the carrots are completely soft, 12 to 15 minutes.

  • Puree in a blender, in batches, until smooth. Stir in the carrot juice and vinegar. Store in an airtight container for up to 1 week. Reheat over a low flame.

  • Serve the soup warm, topped with herb yogurt or sour cream.

Chef's Notes

Tip: Not a carrot fan? Try the recipe with 4 pounds of peeled squash, cooked with 8 cups of chicken broth instead.

Nutrition Facts

430 calories; fat 19g; saturated fat 2.5g; sodium 640mg; protein 6g; carbohydrates 62g; sugars 26g; fiber 15g; iron 2mg; calcium 210mg.