There is nothing like a light and fresh carrot soup. Nothing! The flavors are rich and amazing and the soup keeps you feeling warm and grounded during the cool fall months. Additionally, I love that carrots are packed with vitamin A (the perfect immunity boost!), and walnuts are a fabulous source of magnesium. This fresh, vitamin-rich soup will give your immune system a boost while making your tastebuds tingle.
There is a story behind this recipe that I want to share. I got the recipe from my friend, Sarah L., who makes this soup for Rosh Hashana every year. Carrots are one of the many symbolic foods we eat at Rosh Hashanah, which is the Jewish New Year and marks the start of a 10-day judgement period ending with Yom Kippur.
The Hebrew word for “decree” (gezerah) has the same root word as “carrot” (gezer). The Jewish people believe by eating carrots, that they will not only experience sweet things in the year ahead (as carrots are a sweet vegetable), but also that they will be judged less harshly at Yom Kippur.
While it’s not Rosh Hashana now, I still make this carrot soup for my family from time to time. My husband and son have been nursing bad colds for several weeks now, so we’re eating lots of soup. Plus, this soup contains one of the few vegetables my son will eat a lot of (carrots, of course!) and he just loves this soup. I’m hoping to give my boys a jumpstart on boosting their immune systems and getting back to their normal selves again!
The other great thing about this recipe is it only contains six ingredients – most which I suspect you have on hand in your kitchen already or are super easy to get during your next shopping trip.
I hope your family enjoys this soup recipe as much as we have over the years. A special thanks again to my friend Sarah for sharing it with me. Please share it with someone special in your life too!
Carrot & Walnut Soup
Ingredients
- 2 lbs. fresh organic carrots, peeled and sliced into 2 in pieces
- 1 yellow onion, cut into large chunks
- 1/2 cup walnuts - shelled
- 6 cups chicken or vegetable broth
- 2 Tbsp. olive oil
- Salt & Pepper to taste
Instructions
- Heat oil in large stockpot.
- Add onions and carrots, cover and cook for 10 minutes, stirring occasionally.
- Add walnuts and broth (do not cover) and bring to a boil.
- Reduce heat to a low simmer for about 45 minutes or until carrots are softened when you press on them.
- Add mixture to a blender or food processor (or use an immersion hand blender) to smooth all ingredients (be careful when dealing with hot ingredients!)
- Add salt and pepper to taste and enjoy!
- Freezes well in airtight container.