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Spiced Carrot Soup

Spiced Carrot Soup

Course: Soup
Cuisine: American, Dairy-free, Gluten-free, Kosher, Paleo, Pescatarian, Vegetarian
Keyword: 9 days, Dairy, Egg-free, Fall, Healthy, Make-ahead, Milchig, Nut-free, Rosh Hashanah, Weeknight Dinner, Wheat-free, Winter
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: 160kcal
Spiced Carrot Soup gives carrot flavor a kick, with chili, cayenne and clove. I created this soup for the Rosh Hashanah simanim. My Spiced Carrot Soup recipe is simple to prepare and freezes perfectly for make-ahead yom tov planning.
Print Recipe


  • ¼ Cups Oil
  • 1 medium Onion diced
  • 2 stalks Celery diced
  • 4 medium Carrots diced
  • 1 quart Vegetable Stock
  • ¼ Cups Honey
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • ½ teaspoon Chili Powder
  • ¼ teaspoon Clove
  • teaspoon Cayenne Pepper
  • 6 Tablespoons Heavy cream optional


  • Heat oil on medium flame. Add Onion, Celery, Carrots and a pinch of salt and pepper. Saute until the onions start to turn translucent.
  • Add Vegetable Stock and bring to a boil
  • Reduce Heat and Simmer for 30 minutes or until all the veggies are soft.
  • Turn heat to low, add the Honey, Kosher Salt, Black Pepper, Chili Powder, Clove and Cayenne Pepper. Stir until fully combined.
  • Remove your pan from the heat. Then blend with an immersion blender (stick blender) until smooth. If you do not have an immersion blender, you can pour the soup into a blender and blend until smooth.
  • Serve hot with a drizzle of heavy cream (optional) for garnish.


Sodium: 606.4mg | Sugar: 15.9g | Calories: 160kcal | Fat: 9.5g | Protein: 0.8g | Carbohydrates: 20.2g