carrot soup

Carrot Soup

Course Main Dish, Soup
Prep Time 15 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 35 minutes
Servings 3 to 4
Author Janssen Bradshaw


  • 2 Tablespoons butter
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 1 lb carrots roughly chopped
  • 3 cups chicken or vegetable broth
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground allspice
  • 1 Tablespoon honey
  • 1 teaspoon lemon juice
  • 1/4 cup sour cream
  • salt and pepper to taste


  1. Melt butter in a large cooking pot and saute onions until tender. Add garlic and carrots (I ran mine through the food processor's slicing blade), cooking for about 5 minutes. Add the broth, cumin, and allspice, then bring to a boil and let simmer for 15 minutes. Cover the pot with the lid, and place in the Wonderbag, and let cook for 4-6 more hours (or you can let it continue simmering on the stove until the carrots are super tender).
  2. With an immersion blender or in a conventional blender, puree the soup, then add the honey, lemon juice, and sour cream. Salt and pepper to taste, then serve topped extra sour cream as desired.

Recipe Notes

(adapted from A Hint of Honey)