Spiced Carrot Soup Recipe

Spiced carrot soup is smooth, warming and deeply aromatic without feeling heavy. This spiced carrot soup builds flavour through proper caramelisation and careful use of spice rather than shortcuts.

Spiced carrot soup is a balanced, savoury-sweet soup made from caramelised root vegetables and layered warming spices. I cook this when I want something reliable, comforting and full of depth without overcomplicating the process.

A good bowl of Spiced carrot soup shouldn’t taste one-dimensional. The key is allowing the carrots, onions and parsnip to caramelise properly before adding spices. That step develops natural sweetness and gives the soup structure, while cumin, turmeric, fennel and star anise build warmth rather than heat.

Ingredients

Here is what you need to make Spiced Carrot Soup

• Carrots – they form the base of this spiced carrot soup and provide natural sweetness and colour.
• Onions – essential for savoury depth and balance.
• Parsnip – reinforces the sweetness while adding earthiness.
• Garlic – gives a firm savoury backbone.
• Ginger – adds subtle heat and freshness.
• Potatoes – thicken the soup naturally and create a buttery texture once blended.
• Turmeric – contributes colour and mild earthiness.
• Cumin – provides warmth and depth.
• Cinnamon – adds a gentle aromatic sweetness.
• Nutmeg – rounds out the spice profile.
• Fennel seeds – introduce a light aniseed note.
• Cloves – add background warmth, used sparingly. 2 is just enough, just to give a nice touch
• Star anise – strengthens the aromatic profile. Just 1 will be enough for the whole pot!
• Vegetable or chicken stock – carries the flavour and determines body.
• Cream – gives a smooth, buttery finish.
• Salt and pepper – sharpen and balance the final taste.

If you want to adjust the flavour profile, sweet potato works well in place of one of the white potatoes. A small amount of butter at the start improves caramelisation and gives a richer base. Smoked paprika or a pinch of chilli can add gentle heat without overpowering the spices.

Instructions

This is an easy recipe, but flavour depends on attention at each stage.

1. Step 1: Prepare all ingredients. Sauté the onions, parsnip and carrots in a large pot for 10–15 minutes until the carrots begin to caramelise. I choose sautéing over roasting because you still achieve deep flavour while keeping everything in one pot.

2. Step 2: Add the crushed garlic, ginger, turmeric, cumin, cinnamon, nutmeg, fennel seeds, cloves and star anise. Stir thoroughly and cook for another 5 minutes so the spices release their oils.

3. Step 3: Add the chopped potatoes and pour in the stock. The quantity depends on how thick you want your spiced carrot soup. Cover with a lid, reduce the heat and simmer for 20–25 minutes until the vegetables are completely soft.

4. Step 4: Remove the star anise and cloves if visible. Blend until smooth, stir in the cream, season properly and simmer gently for 5 minutes before serving.

Cooking Tips:

• Keep the heat moderate during caramelisation; too high and the sugars will burn rather than develop.
• Taste before adding cream so you can adjust seasoning accurately.

How to Serve It and Store It

Serve spiced carrot soup hot with crusty bread or flatbread brushed lightly with butter for extra richness. A small swirl of cream or yoghurt adds contrast, and toasted seeds bring texture. If you prefer something more substantial, pair it with a simple salad or roasted sweet potato wedges.

Allow the soup to cool fully before refrigerating; it keeps well for up to four days. It also freezes well for up to three months — ideally before adding cream — and reheats gently with a splash of stock to loosen it if needed.

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Spiced Carrot Soup Recipe

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Spiced Carrot Soup is a smooth, aromatic soup made from caramelised carrots, root vegetables and warming spices. Finished with cream, it delivers balanced flavour and a silky texture.

Ingredients

• 1 kg carrots (about 2.2 lb), peeled and chopped
• 2 onions, roughly chopped
• 1 parsnip, peeled and roughly chopped
• 4–5 garlic cloves, crushed
• Thumb-sized piece of ginger, sliced or grated
• 3 potatoes, peeled and cubed
• 1 teaspoon turmeric
• 1 teaspoon cumin
• ½ teaspoon cinnamon
• ½ nutmeg, grated
• ½ teaspoon fennel seeds
• 2 cloves
• 1 star anise
• 1–1.5 litres stock (4–6 cups), vegetable or chicken
• 100 ml cream (⅓ cup)
• Salt and pepper to taste

Instructions

1. Place a large pot over medium heat and add a small amount of oil or butter. Add the onions, parsnip and carrots. Cook for 10–15 minutes, stirring occasionally, until the vegetables soften and begin to caramelise lightly.
2. Add the garlic, ginger, turmeric, cumin, cinnamon, nutmeg, fennel seeds, cloves and star anise. Stir thoroughly so the spices coat the vegetables evenly and cook for 5 minutes to release their aroma.
3. Add the cubed potatoes and pour in enough stock to reach your preferred consistency. Bring to a gentle boil, cover with a lid, reduce the heat and simmer for 20–25 minutes until all vegetables are fully soft.
4. Remove the star anise and cloves if visible. Blend carefully until smooth using a hand blender or jug blender. Stir in the cream, season with salt and pepper, and simmer gently for 5 minutes before serving.

Notes

Proper caramelisation at the start improves overall depth of flavour.

Adjust the stock amount depending on how thick you prefer the soup.

Remove whole spices before blending for a smoother finish.

For dairy-free, replace cream with coconut milk.

The soup freezes best before adding cream.