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Kids Karrot Soup

5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Heidi Bayer


1 Tbsp olive oil
1 Tbsp maple syrup
2 tsp coarse salt
1 tsp ground cumin
1 lb carrots, peeled and chopped
1 shallot
2 cups fresh or storebought carrot juice
1 can low sodium chicken stock
1/4 tsp ground white pepper


Heat the olive oil in large saucepan over medium heat. Add onion and salt and cook five minutes until soft. Add carrots and cook until tender - about 20 - 25 minutes. Do not brown. Add the carrot juice, stock, cumin, maple syrup, salt, and white pepper. Bring to a simmer and cook until vegetables are very soft, about 40 minutes. Remove from heat, cool. Puree in batches. Return to pan and warm over low heat, thinning with stock or water if necessary. Garnish with chives and annato and serve.


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Verify ingredients of canned stock for safety or use homemade.