This pre-fall stage is my favorite time of year. Will it be 54*F outside? 94*F? In my little corner of the Wasatch Mountains, it’s not uncommon to have both in the same week this time of year. My tastebuds get a little confused sometimes, not knowing if they should crave a summer watermelon salad or a pumpkin pie. Luckily, much of the produce coming on right now can fit no matter which mood they choose.

Carrots are especially versatile. This carrot soup — eaten hot or cold, as a main or a side — comes together quickly, and it’s very tasty. Don’t be intimidated by the long spice list! They are just for flavor, so mix what you like and give it a try. A spoonful of yellow or red curry paste would sub for the spices very well. Taste as you go and see what you like.

A note on salt

I put a little salt in at the beginning, but I don’t finish seasoning it until the end. This is because the soup thickens and thins as I go, changing the concentration of salt in the dish. 

You’ll also notice that this recipe, as almost all of the recipes you’ll find on this blog, calls for kosher salt. I prefer cooking with it rather than table salt for reasons I’ll get into later, but the important thing I want to call out here is texture. Kosher salt is coarser than iodized salt (regular table salt). They will both dissolve in the soup, but they will measure differently. Table salt crystals are smaller and more densely packed in the measuring spoon. If you are measuring your seasonings and choose to use iodized salt, start with about half the amount listed, then increase from there according to your taste. 

Enjoy this soup on its own, or include mix-ins like orzo pasta and roasted chicken or fish. 

CARROT SOUP

2 T oil (I used pecan oil, but vegetable or olive oils work great)

2 onions, chopped (I used sweet onion, but sweet, yellow, or white will work)

2 teaspoons roasted garlic paste (can also use 1 tsp concentrated garlic base, 4–6 cloves roasted garlic, or 1 ½ tsp garlic powder)

 herb and spice blend (below)

½ – 1 tsp kosher salt (divided)

2 lb orange, red, or yellow carrots, peeled and chopped into ½-inch dice

4 cups vegetable stock (or 2 cups mushroom stock and 2 cups veggie stock)

2 cups water, or as needed

Plain yogurt, fresh thyme, chopped pecans to garnish, optional

1. Heat the oil on medium-high; add onions and cook until translucent. (For extra depth and sweetness, use half an onion here, then add ⅓ cup caramelized onion when you add the broth.)
2. Combine the herb and spice blend, garlic, and half the salt; add to pot. Cook and stir for 2 minutes. 
3. Add the carrot pieces and cook until the carrots sweat, about 5 minutes.
4. Carefully pour in the stock, then turn the heat to low, cover, and simmer 25 minutes or until the carrots are soft. 
5. Use an immersion blender to blend until smooth (or desired consistency is reached). Cook uncovered for 10 more minutes to allow flavors to blend, adding water a little at a time to reach desired consistency. Feel free to blend as you go if you’d like it smoother. Add the remainder of the salt (to taste).
6. Garnish with yogurt, thyme, and pecans. Also delicious with roasted chicken or tilapia.

Herb and spice blend: 

2 bay leaves

Spring of fresh rosemary (leaves only)

½ Tbsp cumin

1 tsp ground allspice

½ tsp ground ginger

¼–½ tsp ground cardamom

½ tsp ground coriander

½ tsp turmeric (more if you like)

½ tsp smoked or sweet paprika

Liquid smoke, optional