Carrot-Infused Vegetable Soup with Hidden Puree

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A velvety soup where roasted carrots create a hidden base layer, complemented by seasonal vegetables and a hint of cumin. This comfort food-inspired soups ready in about 65 minutes pairs peeled and diced carrots, medium diced onion, diced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb peeled and diced carrots
• 1 medium diced onion
• 2 diced celery stalks
• 4 cups chicken or vegetable stock
• 1 cup diced potatoes
• 1 tsp cumin seeds
• 1 tbsp chopped fresh thyme
• 1/4 cup heavy cream
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Step 1: Toss 1 lb diced carrots with 1 tbsp olive oil, spread on a baking sheet, and roast at 400°F for 25 minutes until caramelized and tender.
2. Step 2: In a large pot, heat 1 tbsp olive oil over medium heat, add 1 diced onion and 2 diced celery stalks, and cook for 8 minutes until soft and translucent.
3. Step 3: Add 1 cup diced potatoes to the pot, stir in 1 tsp cumin seeds, and cook for 2 minutes until fragrant.
4. Step 4: Pour in 4 cups chicken or vegetable stock, bring to a simmer, and cook for 15 minutes until vegetables are tender.
5. Step 5: Remove 1 cup of the soup mixture, blend until smooth, then return it to the pot to create a hidden puree base.
6. Step 6: Stir in 1 tbsp chopped fresh thyme, 1/4 cup heavy cream, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper; simmer for 5 minutes until the soup is heated through and coats the back of a spoon.