This sweet, peppery Polish carrot soup is adapted from a recipe I came across on Instagram. I changed the ingredients up quite a bit, adding more vegetable broth, substituting chickpeas for the original beans (which I couldn’t actually interpret in the Polish recipe). Although I created my own recipe instructions, I did stick to the rule of 2 parts carrots to 1 part potatoes. It’s carrot soup, after all!
The recipe makes 4 bowls of soup, but you can easily double the recipe. I use my own homemade veggie broth in soups. The taste of homemade vegetable broth is so delicious and stew-like.
I wanted to make this carrot soup during Covid-19 isolation because when I was stocking up food for us, I overbought carrots and potatoes. For some crazy reason, I bought 5 pounds of carrots and 10 pounds of potatoes! I think my mind was in the old-fashioned root cellar, and I was buying what would keep. But, let me tell you, it’s hard to use up 5 pounds of carrots! Each recipe I make, Mr. Key Lime asks, “How many carrots did you use?” and I say, disappointed, “Two” or “Just three.” But, I’ll make carrot bread soon and *maybe* use several carrots. Exciting!
You can serve this light soup with a side dish, like a sandwich or crusty bread. It is perfect as a soup course followed by a meal.
There is nothing tricky about cooking this carrot soup. The most difficult part is peeling, slicing and dicing the vegetables! With the white pepper flavor, the soup might be a little too hot for some diners, but you can use black pepper in its place, or reduce or omit the pepper altogether, if you want.
You might also like to try some of my other soup recipes:
Or other recipes in my Soups section!