Farmer’s Favorite Carrot Soup

freshly harvested carrots

For the past month, folks have been asking us when they can sign up for the 2022 Full Season Share. And the answer is…

October 18th!

We’ve never had so many people ask us about the Full Season Share, and we’re psyched to open it up again in a couple weeks.

This is the only time of the year we offer a discount on CSA shares. You can sign up for reminders and special email perks here.

In the meantime, I wanted to share my favorite carrot soup recipe with you.

I love soup. I love the warming act of making it and the delicious act of eating it. When I first began cooking, I followed recipes often. Now I use them more for inspiration, and let the vegetables at hand lead me along.

Once a recipe melds into memory, the experience of cooking is as grounding and relaxing as reconnecting with a good friend. Just like being with an old friend again, there is a process of both discovery and sinking into a comfortable, known rhythm.

And that’s exactly how I feel when I make carrot soup. It’s easy and familiar, yet it shifts depending on the seasoning at hand and what I’m craving.

Since I’m more of a “by feel” cook than by recipe, I’ll share my method and basic ingredients. You can adjust the amounts and play with it in any way that inspires you and your taste buds!

My favorite Carrot Soup


  • Olive oil or coconut oil
  • 1 medium yellow onion, chopped
  • 2-3 garlic cloves, chopped
  • 4-6 medium carrots, chopped into 1” coins
  • 1-2 white or yellow potatoes, chopped into 1” cubes
  • Salt + Pepper
  • Optional vegetables: celery, celeriac, parsnip
  • Optional Seasonings: ginger, dill, thyme, curry, turmeric, paprika


Warm oil over medium heat, and sauté onions and garlic until onions are translucent and the kitchen smells glorious (about 3-5 minutes).

Add in chopped carrots and potatoes, and season with salt and any seasonings you want. Sauté for another 5 minutes or so, then add about 4 C of water and bring to a boil.

Turn down to a simmer, and simmer until veggies are soft enough for a fork to easily pierce through. Puree with an immersion blender, and top with fresh herbs and/or a dollop of cream if desired.

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