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Carrot Soup

A blended soup of carrots, potatoes, celery, onion, seasoned with soy sauce, spices, and milk, finished with potato flakes.

From the Recipes Wiki (Fandom) · 13 ingredients
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Carrot Soup

Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Carrot Soup

Timeabout 30 minutes

Ingredients

Directions

Prepare the vegetables

  1. Bring water to a boil in a large pot.

  2. Add carrots, potatoes, celery, and onion; return to boil.

  3. Reduce heat, cover, and simmer for about 30 minutes, or until carrots are tender.

Blend and season

  1. Remove soup from heat and let cool for about 5 minutes.

  2. Puree in blender or food processor in batches until smooth.

  3. Return pureed soup back to pot.

  4. Add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, and curry powder; stir well.

Finish and serve

  1. Add whole milk, stirring constantly.

  2. Stir in potato flakes.

  3. Bring to a boil.

  4. Reduce heat and simmer for 5 minutes, stirring occasionally.

  5. Adjust seasonings to taste.

  6. Serve hot.

Nutrition, whole recipe (rough)

423Calories
16 gProtein
10 gFat
72 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Onion1 medium (110g)44
Carrot1 medium (61g)25
Soy Sauce1 tbsp (15ml)9
Turmeric1 tsp ground (3g)9
Cumin1 tsp ground (2.1g)8
Chili1 tsp (2.7g)8
Celery1 stalk (40g)6
Garlic1 clove (3g)4
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Carrot + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together777 recipes

    Shared aroma: methyl cinnamate (strawberry).

  4. Cumin + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together5,082 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Carrots
Provide the main body of flavor and sweetness, and become smooth when pureed.
Potatoes
Break down during cooking to add body and a creamy texture to the soup.
Whole milk
Adds richness and creaminess, softening the spices and rounding out the flavor.
Dry potato flakes
Thicken the soup as they absorb liquid, giving it a heavier body.
Onion
Builds savory depth as it softens into the broth.

The step that matters

Adding the milk and potato flakes. Once milk is added, the soup must not boil hard, since high heat can scorch the milk on the bottom of the pot and cause curdling. Stir constantly while adding the milk and keep the simmer gentle.

Swap the potato

How well each one fits the dish's main ingredients (carrot, celery, onion, sauce, cumin, pepper, garlic):

  1. Spinachfits better
  2. Capsicumfits better
  3. Tomatofits better
  4. Potatothe original

Fit is the average pairing score against carrot, celery, onion, sauce, cumin, pepper, garlic. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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