Creamy Carrot Soup with Pine Nuts and Onion

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Creamy Carrot Soup with Pine Nuts and OnionCarrot is a versatile and universal vegetable and can be used in countless forms. Today's soup includes carrots, onions and a generous amount of pine nuts to get a creamy texture. Although I prefer a bit spicy soup, my family members prefer milder versions. Pine nuts used in this soup can be replaced by cashew nuts which are well known to enhance the flavor of gravies and soups. To make a light clear version, omit pine nuts and cream and slightly increase the herbs and pepper. Previously I made a variant of this soup with generous amount of ginger. You can easily refrigerate this soup for up to 4 or 5 days. Using freshly blended carrot puree and pine nuts paste can give you the best results.

Creamy Carrot Soup with Pine Nuts and Onion
Creamy Carrot Soup with Pine Nuts and Onion

Delicious and creamy carrot soup

Enjoy this creamy yet light and nutritious soup made with carrots and pepped-up with tasty pine nuts and loads of onions for maximum flavor and aroma.

Preparation Time: 25 minutes
Cooking time: 30 minutes
Servings: 4

  • 400 gm carrots
  • 1/2 cup pine nuts
  • 2 onions (nice and big)
  • 1 green chili
  • pinch of white pepper powder
  • 1 liter vegetable stock
  • 3 to 4 tsp fresh cream
  • 2 garlic cloves (mashed)
  • parsley for garnishing
  • 2 tsp olive oil
  • salt to taste


  1. Wash all the carrots thoroughly and peel them.
  2. Blend them into a smooth paste and keep aside.
  3. Soak pine nuts overnight in lukewarm water and blend them too into a fine paste
  4. Slice all the onions and blend them into a fine paste. Keep aside.
  5. Mash green chili on a hard surface.
  6. Heat olive oil in a deep pan.
  7. Add mashed garlic and saute for about one minute.
  8. Add onion paste and stir fry on a low flame till it turns light pink.
  9. Add carrot puree with green chili paste.
  10. Stir fry for about half a minute and add vegetable stock.
  11. Season with white pepper powder and salt.
  12. Close the lid and simmer for about 5 minutes.
  13. Add fresh cream and pine nuts paste and stir well.
  14. Simmer again for at least 6 to 7 minutes with a closed lid.
  15. Garnish with chopped parsley, pine nuts and carrot julienne.
  16. Serve hot immediately before main course entry.


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