Carrot Artichoke Soup Recipe - Vegetarian Soup with Celery, Onion, and Butter

Carrot Artichoke Soup

Carrot Artichoke Soup Recipe - Vegetarian Soup with Celery, Onion, and Butter
Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4 | Vegetarian diet


Carrot Artichoke Soup
Carrot Artichoke Soup

Carrot Artichoke Soup is a delicious and nutritious dish that combines the earthy flavors of artichokes with the sweetness of carrots. This soup is perfect for a cozy night in or as a starter for a dinner party.


Carrot Artichoke Soup has been a popular dish in Mediterranean cuisine for centuries. Artichokes are native to the Mediterranean region and have been used in cooking since ancient times. Carrots, on the other hand, are a versatile vegetable that is used in a wide variety of dishes around the world. The combination of these two ingredients creates a flavorful and comforting soup that is sure to please.


How to prepare

  1. Peel and remove the knobs from the artichokes.
  2. Once peeled, slice them and place in a bowl of cold water to prevent discoloration.
  3. Peel and slice the carrots.
  4. Melt the butter in a cooking pot and sauté the onion and celery for 5 minutes.
  5. Stir in the carrots and artichokes.
  6. Add some salt, cover with a lid, and let the vegetables sweat for 10 minutes over low heat.
  7. Pour in the stock and stir well.
  8. Cover with the lid and simmer for an additional 20 minutes or until the vegetables are soft.
  9. Blend the soup until smooth or pass it through a sieve.
  10. Taste to check the seasoning, reheat, and serve.


  • Add a splash of lemon juice for a citrusy twist.
  • Stir in a handful of fresh herbs, such as parsley or dill, for added flavor.
  • Garnish with toasted nuts or seeds for a crunchy texture.

Cooking Tips & Tricks

Be sure to peel and remove the tough outer leaves of the artichokes before slicing them.

- Sautéing the onion and celery before adding the carrots and artichokes helps to develop the flavors of the soup.

- Blending the soup until smooth or passing it through a sieve will give it a silky texture.

- Taste the soup before serving to adjust the seasoning if necessary.

Serving Suggestions

Serve Carrot Artichoke Soup hot with a sprinkle of fresh herbs, a dollop of sour cream, or a drizzle of olive oil. Pair it with a crusty bread or a side salad for a complete meal.

Cooking Techniques

Sweating the vegetables before adding the stock helps to develop their flavors.

- Blending the soup until smooth creates a creamy texture.

Ingredient Substitutions

Use vegetable broth instead of light stock for a vegetarian version.

- Substitute olive oil for butter for a dairy-free option.

Make Ahead Tips

Carrot Artichoke Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve Carrot Artichoke Soup in individual bowls garnished with a swirl of cream or a sprinkle of fresh herbs. Pair it with a slice of crusty bread for a beautiful presentation.

Pairing Recommendations

Carrot Artichoke Soup pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. For a non-alcoholic option, try serving it with a sparkling water infused with lemon or cucumber.

Storage and Reheating Instructions

Store any leftover Carrot Artichoke Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or stock if needed to thin it out.

Nutrition Information

Calories per serving

Each serving of Carrot Artichoke Soup contains approximately 200 calories.


Carrot Artichoke Soup is a good source of carbohydrates, with each serving containing approximately 25 grams.


This soup is relatively low in fat, with each serving containing around 10 grams.


Carrot Artichoke Soup is not a significant source of protein, with each serving containing approximately 5 grams.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin A, vitamin C, and potassium.


This recipe contains dairy (butter), so it may not be suitable for those with dairy allergies.


Carrot Artichoke Soup is a nutritious and flavorful dish that is relatively low in fat and calories. It is a good source of carbohydrates and vitamins, making it a healthy choice for a meal.


Carrot Artichoke Soup is a delicious and nutritious dish that is perfect for a cozy night in or as a starter for a dinner party. With its earthy flavors and creamy texture, this soup is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Carrot Artichoke Soup. It was many years ago, when I was just a young girl living in a small village in the countryside. My grandmother, who was known for her delicious and hearty soups, had invited a group of friends over for a dinner party. As I sat at the kitchen table, watching her prepare the meal, I couldn't help but be mesmerized by the way she effortlessly combined ingredients and created magic in a pot.

One of her friends, Mrs. Jenkins, had brought over a new recipe she had stumbled upon in a cookbook she had borrowed from the local library. It was for a unique soup that combined the sweetness of carrots with the earthy flavor of artichokes. My grandmother, always eager to try new things, decided to give it a go.

As she gathered the ingredients and began chopping the carrots and artichokes, I watched in awe as she worked her culinary magic. She explained to me the importance of using fresh, high-quality ingredients and taking your time to let the flavors meld together. I soaked in every word she said, eager to learn as much as I could from her.

The soup simmered on the stove, filling the kitchen with a tantalizing aroma that made my stomach growl in anticipation. When it was finally ready, my grandmother ladled it into bowls and garnished it with a dollop of sour cream and a sprinkle of fresh herbs. As we sat down to eat, I took my first spoonful and was immediately transported to food heaven. The soup was a perfect combination of sweet and savory, with a creamy texture that was utterly satisfying.

From that moment on, Carrot Artichoke Soup became a staple in our household. My grandmother made it for special occasions, for family dinners, and sometimes just because. She taught me the recipe, patiently guiding me through each step and encouraging me to trust my instincts and experiment with different flavors.

Over the years, I have made the soup countless times, tweaking the recipe here and there to suit my own taste preferences. I have added a touch of ginger for a bit of heat, swapped out the sour cream for a drizzle of balsamic glaze, and even tried using roasted artichoke hearts for a richer flavor.

But no matter how many variations I try, the original recipe will always hold a special place in my heart. It reminds me of my grandmother, of the love and passion she poured into her cooking, and of the joy that comes from sharing a delicious meal with the ones you love.

So whenever I make Carrot Artichoke Soup, I am transported back to that kitchen table, watching my grandmother work her culinary magic and feeling grateful for the knowledge and love she passed down to me. And as I take that first spoonful, I know that her spirit lives on in every bite.


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