Soup Recipe: Carrot Soup

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A bright orange perfect for Halloween, this slightly sweet and very delicious soup is absolutely kid friendly. We topped ours with fresh cilantro, but a sprinkle of herbed croutons or salty bacon would also be delicious. I served it with a spinach and orange salad, to which Kevin exclaimed, “This is a Halloween dinner!”.

Fennel, Spinach, and Orange Salad

Carrot Soup

adapted from Lucy Waverman

1 cup chopped onions

2 cloves chopped garlic

1 tsp ground coriander

2 lbs of chopped carrots (about 5 cups)

1/2 cup peeled and chopped potatoes

1 tbsp grated ginger

6 cups chicken stock

2 tsp honey

1/2 cup chopped fresh coriander

salt and freshly ground black pepper

In a large soup pot in a bit of oil, saute the onions, garlic, and ginger until soft and fragrant. Add the coriander and continue to stir, cooking, for another minute or two. Add the carrots and potatoes, stirring, and continue to cook for another few minutes before pouring in the chicken stock and honey. Bring to a boil over medium heat, then reduce the heat and simmer for about 20 minutes or until the veggies have softened. Add coriander.

Blend the soup until smooth and adjust the seasonings. We also stirred in a bit of heavy cream in the end, just for an extra special touch.

Makes 6 servings

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