This recipe for Triple Carrot soup is good for more than just your eye health, carrots can improve your skin, blood sugar levels and may boost your immunity. Find more recipes like this from the new cookbook Simply Julia: 110 Easy Recipes for Healthy Comfort Food

Find the recipe for Triple Carrot Soup below.


With all the flavor you could possibly get from a carrot, this soup is wonderfully intense thanks to a triple dose of carrot: stock made of carrot peels, sautéed carrots, and carrot juice. I like to top this with a dollop of sour cream and/or a spoonful of Lemon, Mint + Almond Relish. It also goes wonderfully with grilled cheese sandwiches as an alternative to tomato soup. Know that it freezes well, so go ahead and make a double batch and your future self will thank you.

Serves 6


1 large yellow onion
1 pound [453 g] carrots (about 6 medium carrots)
kosher salt
3 cups [720 ml] chicken or vegetable stock (homemade, store-bought, or bouillon paste dissolved in boiling water)
2 tablespoons extra-virgin olive oil
3 cups [720 ml] carrot juice

For serving

Coarsely ground black pepper, Lemon, Mint + Almond Relish and/or sour cream (all optional)


Peel the onion and carrots and place the ends, roots, and peels in a large pot with 1 teaspoon salt and the stock. Set the pot over high heat, bring the mixture to a boil, turn the heat to low, and simmer while you get the rest of the soup going.

Roughly chop the onions and carrots. Place the olive oil in a large, heavy pot (like a Dutch oven) over medium-high heat. Add the vegetables and season with 1 teaspoon salt. Cook, stirring now and then, until the vegetables begin to soften, about 10 minutes. Add the carrot juice to the vegetables and then ladle the stock through a handheld sieve directly into the pot (or strain it through a colander into a bowl and then add to the soup; either way, discard the onion and carrot peels).

Turn the heat to high and bring the soup to a boil. Turn it to low and simmer until the carrots are extremely tender (test with a paring knife), about 20 minutes.

Puree the soup with an immersion blender, or with a regular blender. If using the latter, transfer only enough soup at a time to the blender to fill the container no more than one-third full, place the lid on the blender, and put a kitchen towel on top of the blender in the event any hot liquid or steam wants to escape. Start on low speed and slowly work your way up to high to completely puree the soup. Safety always!

However you puree the soup, season it to taste with salt as needed. Serve hot, topped, if you’d like, with pepper, Lemon, Mint + Almond Relish, and/or sour cream.

From the book SIMPLY JULIA by Julia Turshen. Copyright © 2021 by Julia Turshen. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.

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