Here’s a simple recipe I invented for carrot soup seasoned with pumpkin pie spice. I thought the naturally sweet carrots would go well with the warm blend of cinnamon, ginger and nutmeg in the pumpkin pie spice. And they’re perfect together!
By itself this cream of carrot soup is a good appetizer or you can serve it with other sides to make it a more balanced meal. I’ve served it with a grilled cheese sandwich, or three-bean salad or a piece of broiled chicken.
It’s easy to make and you can whip it up in no time. I hope you’ll give this recipe a try.
Here’s what you need for cream of carrot soup
Carrots, onion, chicken bouillon, sour cream, white and black pepper and pumpkin pie spice. I get the pumpkin pie spice from Trader Joe’s.
The cream of carrot soup recipe follows:
1 lb carrots peeled and sliced
1 onion chopped
3 chicken bouillon cubes
1T pumpkin pie spice
¼ tsp black pepper
¼ tsp white pepper or more to taste
water to just about cover vegetables
1 cup sour cream
salt to taste
- Combine everything except the sour cream into a pan and cook at least 20 minutes or until the vegetables are tender. Remove from the heat. Puree the soup with an immersion blender or regular blender.
- Then add sour cream and blend again. You may need to add a little extra water if the soup is too thick. Heat the soup to bring it back up to temperature (almost boiling).
- Serve with a dollop of sour cream if desired. Enjoy!
Step by step pictorial for cream of carrot soup
Cook the vegetables in broth with spices.
Use an immersion blender to purée the cream of carrot soup. You can also use a blender but this is easier.
Purée until it looks like this.
Add sour cream and blend again with immersion blender.
The finished cream of carrot soup.
Garnish with sour cream and serve!
The finished cream of carrot soup is smooth and creamy, warm and comforting.