Carrot Soup 2
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Carrot & Walnut Soup

There's nothing quite like fresh carrot soup. Be sure to use only the freshest of ingredients - including organic carrots and chicken broth. It will add more flavor and you'll feel good eating it too!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Soups and Stews
Cuisine: American
Keyword: carrot, carrots, comfort food, easy dinner recipes, soup, vegetables, vegetarian recipes, walnut, whole30, Whole30 recipes
Servings: 8 servings
Calories: 141kcal
Author: Jenny Finke


  • 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


  • 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.


Calories: 141kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 784mg | Potassium: 415mg | Fiber: 3g | Sugar: 7g | Vitamin A: 19320IU | Vitamin C: 7.7mg | Calcium: 48mg | Iron: 0.6mg