Spiced Carrot Soup Topped Three Ways

3.99 from 56 votes

I love carrot soup, and this carrot soup topped three ways has a lot of personality! I wanted to create an easy soup with Greek ingredients that stays true to the Mediterranean diet and also includes some of the Greek superfoods that we highlighted in the superfoods episode of season 4 on My Greek Table. You’ll love this easy, vibrant soup. You can garnish it as you like with any or all of the suggested toppings. I like to pair this with a delicious white wine, Robola, from the Ionian island of Cephalonia.

3.99 from 56 votes

Spiced Carrot Soup Topped Three Ways

By Diane Kochilas

Prep Time 20

Cook Time 50

Servings

Recipes, Season #4, Soups, Vegan, Vegetarian

Prep Time 20

Cook Time 50

Servings

Recipes, Season #4, Soups, Vegan, Vegetarian

Ingredients

½ cup extra virgin Greek olive oil
2 large red onions roughly chopped
1 leek roughly chopped
6 large carrots peeled and sliced
1 large sweet potato peeled and diced
1 large potato peeled and diced
Sea salt to taste
1 heaping tsp turmeric
1 heaping tsp cumin
A generous pinch of curry
1 - 2 pieces star anise
2 large garlic cloves
1 1.5- inch knob fresh ginger
Water or vegetable broth or stock as needed about 4 to 7 cups
Balsamic vinegar to taste
2 Tbsp petimezi
Choice of Garnishes for each soup
1 Tbsp black olive paste
2 Tbsp parsley finely chopped
1 Tbsp crumbled Greek Feta
1 Tbsp Greek yogurt

Instructions

Heat ½ cup olive oil over medium heat and cook the onions, leeks, and carrots.
Add the sweet potato and the regular potato.
Season with salt and add turmeric, cumin, curry, and star anise. Give them a stir, cover, and sweat for a few minutes over medium-low heat.
Meanwhile, finely chop ginger and garlic. Add them to the pot, and cook for a few minutes until they’re soft.
Add water or vegetable broth to come about an inch above the vegetables. Bring to a boil, reduce heat to a simmer and cook for 40 minutes or until everything is tender.
Remove the star anise. Puree the soup with an immersion blender. Add enough water or stock to get the desired consistency. Adjust seasoning with balsamic, petimezi, salt, and pepper.
Garnish the soup bowls as desired, with different suggested toppings.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Spiced Carrot Soup Topped Three Ways