Cream of Carrot Soup with Roasted Jalapenos


I’m a bit of a procrastinator. But, it’s almost time, it’s almost Passover…!

The aisles are already full of matzah. Kosher for Passover noodles are all the rage, but still, I find myself walking right by them in search of something different.

I come home home and look around, think about planning my seder menu. And think about what i can do differently this year.

And then it happens…almost instantaneously. A soup for the perfect brunch, the perfect dinner or just a perfect starter to your Seder. And even if you’re not kosher for Passover, well, it’s still the perfect soup to warm you up, make you feel good, and fill up your belly.

Hi–I’m Meredith and I write the blog, the food yenta. I’m a mom to two wonderful children who recently rediscovered my love and passion for food. I rant about great recipes, cooking shows, and my love of gardening and farmers markets. I like taking complicated recipes and simplifying them for my modern family.


1 pound of carrots, chopped

1 onion, chopped

4 cloves garlic, chopped

3 Tbsp olive oil

2 cups veg stock

2 cups water

1 cup half and half or non-dairy creamer

salt and pepper to taste.

1 jalapeño pepper


Roast jalapeno pepper by placing pepper under broiler or over a gas burner to till blackened.

Chop onions, carrots and garlic. Sauté in canola oil for 10 minutes or until onion is translucent and carrot starts to soften.

Add stock and water, bring to a boil and cook for 40 minutes or until carrots are soft and easy to mash.

With an immersion blender, blend soup till you have reached your desired consistency. Add half and half or non-dairy creamer, mix and simmer for another 10 minutes.

Garnish soup with roasted jalapenos.

Posted on March 17, 2013

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