Easter Carrot Soup

A traditional Easter holiday soup, taste of spring’s freshness


  • 1 tbsp butter
  • 1 tbsp extra-virgin olive oil
  • 1 tsp thyme
  • 1 tsp parsley
  • 1 medium onion chopped
  • 1 stalk celery chopped
  • 2 cloves of garlic minced
  • 5 cups chopped carrots
  • 4 cups chicken broth
  • ½ cup of coconut milk (optional)
  • ½ tsp sea salt
  • ¼ tsp turmeric
  • ¼ tsp coriander
  • freshly grounded pepper to taste

To make your soup more creamy, add in coconut milk while you blend.

Carrot soups can be made ahead and freeze up to 3 months.


  1. Heat butter and oil in saucepan over medium heat, once butter melted, add in onion, celery cook for 4-6 minutes until softened
  2. Add garlic, thyme, parsley, cook until fragrant
  3. Add in carrots, broth bring it to simmer over high heat, then reduce heat and cook until carrots are tender
  4. Stir in spices, work in batches pour content into Ventray blender, secure lid and blend using soup function

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