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Simple Carrot Soup Recipe

Simple Carrot Soup Recipe

The recipe for this soup has been a part of my recipe collection in the past 15 years or so. Every winter I make it, at least once. It has seasonal ingredients, and is simple and easy to make.
Servings 8 Servings


  • 2 shallots, finely chopped
  • 1 tbsp butter
  • 1 cup white wine
  • 1 quart chicken stock
  • 1 lb. pumpkin, peeled and diced
  • 1 lb. yams, peeled and diced
  • 3 potatoes, peeled and diced
  • 3 carrots, peeled and diced
  • Nutmeg, grated
  • Salt
  • Black pepper
  • Water/milk/heavy cream/chicken stock for thinning the soup – optional, if needed
  • Sour cream and chives, for serving


  • In a medium size pot, sauté the onions in the butter over medium heat.
  • Add all the other ingredients. Bring to a boil and then cook over low heat for 40-50 minutes, or until vegetables are soft.
  • Let cool a bit. Mash with potato masher or puree in a food processor or using a hand mixer to desired consistency. Add water/milk/heavy cream/chicken stock to thin the soup, if needed.
  • Serve with a dollop of sour cream and chives.


Oh, I almost forgot – For this Simple Carrot Soup Recipe, a few drops of truffle oil just before serving (in each soup bowl, not in the soup pot), will add a heavenly touch.
Bon appétit,