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Spicy Carrot Soup

Spicy Carrot Soup

This soup is great side dish or even a main on a cool fall evening. I love making a big batch of soup and eating it throughout the week– and every time I do that, I notice that I have to notch the belt a little tighter at the end of the week. Soup is nutritious, comforting and filling!


  • 1/4 cup extra virgin olive oil
  • 1 large onion, diced
  • 1 leek, white parts, diced
  • 1 medium fennel, trimmed and chopped
  • 10 carrots, roughly chopped
  • 2 cloves of garlic, diced
  • 1 inch of ginger, peeled and diced (should be about the same amount as the garlic)
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp ground coriander
  • ½ tsp ground thyme
  • 1/4 tsp cinnamon
  • 1/4 tsp dark chili pepper
  • salt and white pepper to taste
  • 6 cups water
  • Juice and zest of 1 orange
  • 2 tsp maple syrup
  • 4 Tbs tahini



Heat a large pasta pot to medium high. Add the olive oil. Add the ginger and garlic and saute for 30 seconds until fragrant. Toss in the onions, leeks and fennel and saute another 3-5 minutes, stirring frequently (being careful not to burn). Add the carrots and saute for another few minutes. Turn to low, place the top on the pot and sweat the veggies for about 10 minutes or until the carrots are soft. Stir in the cumin, turmeric, coriander, thyme, cinnamon, chili pepper, salt and pepper. Add the water and turn the heat back up to bring to a low boil. Once boiling, turn the heat back down and simmer for about 30 minutes. Stir in the orange juice, zest syrup and tahini.

Using an immersion blender or a conventional blender (a little at a time in batches) puree the soup until smooth.

Serve with garnish of your choice:

  • pepitas
  • sunflower seeds
  • pecans
  • cashew cream
  • orange zest
  • cilantro
  • spices

Recipe adapted from: Diane Kochilas, Spicy Carrot Soup with Orange, Honey and Tahini

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