Pat’s Thanksgiving Carrot Soup

carrot soup

Glenn and I enjoyed our Thanksgiving dinner with our good friend Pat last night. We brought the turkey, gravy and cranberry sauce and Pat did the rest. She started the meal with a spicy cumin flavoured carrot soup that not only tasted great but was low in calories. By switching a low-fat milk for the usual heavy cream this carrot soup made for a light start to our holiday meal.

Right now giant bags of carrots abound at roadside stands. Their intended use: bating deer in hunting season. But we prefer to use them on the dining table. It’s easy to make a huge batch of the carrot puree for freezing in small containers. Yummy and nutritious carrot soup is then just minutes away from the table on busy week days when the family has to eat on the run. Simply thaw the puree in the microwave before adding the milk. Reheat and ladle into bowls. If you like you can swirl a small amount of sour cream into the soup before serving. We find sour cream counteracts the sweetness of the carrots in this soup.


  • 2T butter
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp hot sriracha chili sauce (or to taste)
  • 1 cooking onion, diced
  • 2 lbs carrots, peeled and cut into ½ inch chunks
  • 1 litre of chicken stock
  • 1 cup low fat milk
  • Low fat sour cream for garnish (1 T for each bowl)


  1. Melt the butter in a heavy saucepan large enough to hold the carrots and stock.
  2. Measure the spices and stir into the melted butter cooking for one minute.
  3. Add the onions and saute until the onion becomes translucent.
  4. Pour chicken stock into the pot and add the carrots. Raise the heat under the pot to bring everything to the boiling point then lower the heat and continue to simmer the soup mixture until the carrots are soft and cooked completely; about 20 – 25 minutes.
  5. Remove from the heat and let cool until it’s easier to handle.
  6. Puree in small batches. The puree can be completely cooled at this point and frozen in small batches for later use. Or, you can return all of the puree to a pot along with 2 cups of milk and reheat while stirring.
  7. Ladle the soup into bowls and swirl 1 T of sour cream into each bowl before serving

 This recipe serves 8



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