Carrot soup Recipe

This is a delicious carrot soup which combines the great flavours of onion and celery. The aromatic spices and thickness are great too! No cream is needed in this recipe; the lentils we add help to thicken the soup even more!

Carrot Soup

When making the soup, we make sure to add the spices to hot oil to make the flavours come out. Then we add it to the broth pot. You can add more carrots than in the recipe, though.

The spices used are crushed coriander seeds, star anise, dill and parsley.

If you want to serve something sweet after this, you can try our apple cobbler out! It is both sweet and soft tasting, absolutely spectacular! For other recipes, check out our YouTube channel!

Carrot Soup Recipe

Carrot Soup

Josh N.
Servings 3 Persons


  • 3 carrots
  • 1 celery
  • 3 onions
  • 1 whole garlic
  • 1 tbsp sesame seed oil
  • 1 tsp coriander seeds crushed
  • 3 star anise
  • 1 tbsp dried parsley
  • 1 tbsp dried dill
  • 2 vegetable stock cubes
  • 1 tsp MSG
  • 1 pinch salt


  • Wash the carrots then brush them with oil then place in the oven for half an hour at 180c fan on to roast them.
  • Take the skins off of the onions and garlic then wash them then place them into a pot to make stock broth from them. Boil for half an hour then strain the skins out. This will be your stock, once done you should add the two stock cubes to it.
  • The next steps are done when the carrots are out of the oven and the skins have been removed from the stock pot.
  • Cut the onions into slices then add to a skillet, brown them then add them to the stock pot. Deglace the pan (remove the browning, add water then add it to the stock pot for more flavour!
  • Crush the garlic with a mortar and pestle then add the oil to a skillet.
  • Wait until the oil is hot, add the spices (anise, garlic, corriander- cumin can be added as well if wished). Cook them for 30 seconds to a minute make sure not to burn.
  • Remove the star anise, add the rest of the oil and spices to the stock pot. Add the dried herbs as well. Add the MSG and salt.
  • Wash the celery and chop it up into pieces, add it to the stock pot. Make sure the stock pot is on medium heat
  • Cut up the carrots then add it to the stock pot, cook until boil for 5 minutes.
  • Once everything is cooked leave the pot until it's warm then add to a blender then blend til smooth.
  • Serve and enjoy!

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  1. Pingback: Broccoli Soup - Josh's Food & Photo BlogJosh's Food & Photo Blog

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