Peppery Polish Carrot Soup

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.

The recipe is adapted from avocadoaddicted and weganon on Instagram.

You might also like to try some of my other soup recipes:

Broccoli Cauliflower Cheeze Soup

Quick Soup for Two

Creamed Cauliflower Soup

Chipotle Corn Chowder

Slow Cooker French Onion Soup

Roasted Asparagus Soup

Or other recipes in my Soups section!

Print Recipe

Peppery Polish Carrot Soup

A slightly spicy carrot soup with potatoes and chickpeas - light, sweet and very tasty!

Course

Soup

Cuisine

Polish

Prep Time

10 minutes

Cook Time

20 minutes

Servings

bowls

Ingredients

• 2 cups carrots sliced and slices halved, about 4 medium carrots
• 2-1/2 cups vegetable broth or stock
• 1 cup potatoes peeled and cubed, I prefer Yukon gold potatoes
• 1 cup chickpeas canned, drained, or dried chickpeas already cooked
• 2 teaspoons tomato paste
• 1/2 teaspoon thyme
• 1/8 teaspoon white pepper or one pinch
• 2 bay leaves

Course Soup Cuisine Polish Prep Time 10 minutes Cook Time 20 minutes Servings bowls Ingredients 2 cups carrots sliced and slices halved, about 4 medium carrots 2-1/2 cups vegetable broth or stock 1 cup potatoes peeled and cubed, I prefer Yukon gold potatoes 1 cup chickpeas canned, drained, or dried chickpeas already cooked 2 teaspoons tomato paste 1/2 teaspoon thyme 1/8 teaspoon white pepper or one pinch 2 bay leaves

Instructions

1. In a soup pot or dutch oven, place the carrots in the vegetable broth. Bring to a simmer for 5 minutes, uncovered.
2. Add the diced potatoes and simmer 5 minutes longer, until the vegetables start to be tender when pierced with a fork.
3. Add the chickpeas, tomato paste, thyme, white pepper and bay leaves to the pan. Simmer another 10 minutes, covered, with the lid slightly cracked.

   
4. Season with salt, to taste. Remove and discard the bay leaves.
5. Serve the soup hot, with additional cooked chickpeas piled in the center of the bowl.

   

Recipe Notes

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