Simple Carrot Soup

  • Prep in 12 minutes
  • Cook in 25 minutes

Simple, silky smooth, hug in a mug style, smile-inducing and easily whipped up from scraps in the fridge…sounds pretty good to me!

Sprinkle with zinc rich pumpkin seeds and raw buckwheat groats for an extra nutrient and textural boost.

Key Facts

  • Super Simple
  • Plant-Powered
  • Vegan
  • Nutritious & Delicious


  • 2 onions

  • 2 large sticks of celery

  • 5 large carrots

  • 4 white potatoes

  • 1 litre vegetable stock

  • 1 teaspoon coconut oil

  • Servings suggestions: 1-2 tablespoons mixed pumpkin seeds and raw buckwheat groats


  1. 01

    Peel and slice the onions, adding them to a large saucepan or stock pot with the coconut oil. Warm gently, mix well to coat everything in the melted oil then cover and leave to sweat for 10 minutes until softened.

  2. 02

    Peel the carrots and potatoes, chopping into largish chunks. Add to the pan with the stock and bring to a gentle simmer, pop the lid back on and leave to bubble away for 15 minutes.

  3. 03

    Check the vegetables are all perfectly tender then use a high speed blender to blitz to a silky smooth purée, I find my NutriBullet gives the best consistency.

  4. 04

    Serve scattered with pumpkin seeds, buckwheat groats or whatever you fancy!

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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