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Lemony Carrot Soup


As spring rounds the corner, I’m seriously crushing on warming soups, trying to get as many in possible before we tip from hot Scotch broth into chilled gazpacho territory. Carrots are at their best right now–sweet, crisp, and cheap. This soup is a great way to make the most of them.

The flavour profile is really simple, and you could play around with it by adding different spices when sautéing the onions, or try adding different root veg along with the carrot. I added just one Agria potato to help thicken the soup, but you could add more, or try orange kūmara or parsnip for a sweeter profile. 

This is so simple to make, even more so in a Thermomix. I’ve given instructions for cooking in the Thermomix first followed by a quick recipe for stovetop cooking. 

By the way, adding fresh lemon juice to just about any blended veg soup, right at the end of cooking, is such a brilliant flavour-booster!

  • 1 onion, peeled and cut into quarters
  • 3 cloves garlic, peeled
  • 4cm piece yellow turmeric, peeled
  • 2 cm piece ginger, peeled
  • 1 1/2  tsp cumin
  • 1 tsp cinnamon
  • 600g carrots, peeled and cut into 3cm pieces
  • 1 Agria potato, peeled and cut into 3cm pieces
  • 1L vegetable stock (I used Gault’s stock paste stirred into hot water)
  • 500ml-1L hot water
  • Salt and pepper
  • Juice 1 lemon
  • Sour cream, optional
  • To garnish: chilli-infused olive oil, dukkah
  1. Place onion, garlic, turmeric and ginger in mixing bowl, place lid on, set timer to 5 seconds and speed to 6. 
  2. Scrape down sides of bowl, add 1/2 Tbsp olive oil, place lid back on without measuring cup, set timer to 3 mins, temperature to Varoma and speed to wooden spoon, adding the cumin and cinnamon through the top halfway through. 
  3. Add carrots and potato, stock and 500ml of the water. Set timer to 20 mins, temperature to 90 and speed to wooden spoon. 
  4. Let it cool to below 50, then set timer to 20 seconds and speed to 9. Check texture, you want it thick but smooth with no chunks. Blend further, on speed 10, if required. 
  5. Good idea to transfer the soup to a stock pot now otherwise you’ll risk going above the max level. Bring to a simmer, adding more hot water to get the soup your preferred consistency. Season with salt and pepper to taste and cook for 5-10 mins, adding the lemon juice towards the end. If you like a slight creaminess, stir through around 1/2 cup sour cream, or you can add as a dollop when serving. 
  6. Garnish to your liking and serve piping hot (with cheese scones for bonus comfort points).

Stovetop cooking steps:

  1. Finely chop the onion and garlic, and grate the turmeric and ginger. Place all in a large pot with 1/2 Tbsp olive oil, and sauté for 2 minutes, stirring. Add the cumin and cinnamon and sauté for another 2 minutes.
  2. Add carrots and potato, stock, and 500ml of the water. Bring to the boil and cook for 20 mins.
  3. Check for tenderness, you should be able to easily cut through the carrot with a wooden spoon. Let it cool slightly, then blend either with a stick blender or in a blender in batches. 
  4. In the pot, bring soup to a simmer, adding more hot water to get your preferred consistency. Season with salt and pepper to taste and cook for 5-10 mins, adding the lemon juice towards the end. If you like a slight creaminess, stir through around 1/2 cup sour cream, or you can add as a dollop when serving. 
  5. Garnish to your liking and serve piping hot (with cheese scones for bonus comfort points).

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