Carrot Soup Recipe

Carrot Soup

Serves 4-6
This simple carrot soup is ideal for chilly fall and winter evenings. It is at its best with nigella seeds (kalonji or black cumin seeds), a seasoning used Middle Eastern and South Asian cuisines. Serve the soup with a dollop of plain yogurt and warm Metropolitan Market flatbread for a light meal.


  • 3 Tbsp Metropolitan Market Extra Virgin Olive Oil, divided
  • 1/2 yellow onion, chopped
  • 1 1/2 pounds carrots, peeled if desired, and chopped
  • 4 coin-sized slices peeled, fresh ginger
  • 1 tsp salt, more to taste
  • 2 cups water
  • Nigella seeds or black sesame seeds


  1. In a large saucepan, heat 2 Tbsp olive oil over medium heat. Add onion and cook, stirring occasionally, until soft and translucent. Stir in carrots, ginger, 1 tsp salt and water. Cover, bring to a boil, reduce heat, and simmer gently for 20 to 30 minutes or until carrots are very soft. Remove from heat. Cool to lukewarm.
  2. In blender or food processor, whirl carrot mixture until smooth and creamy. Stir in remaining 1 Tbsp olive oil and additional salt, as needed, to taste.
  3. Reheat as needed. Serve warm, garnished with nigella seeds.

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