Baby carrot soup

Baby carrot soup



  • 2 tbsp olive oil
  • 2 brown onions, diced
  • 500g baby carrots, scrubbed and chopped
  • 1 tbsp vegetable stock powder
  • 1 tin (400g) diced tomatoes
  • 2 cups water
  • 2 tbsp light soy sauce, or to taste
  • crusty bread, to serve


In a medium saucepan, heat the oil over medium-low heat and gently cook the onions for 3-4 minutes, or until translucent.

Add the carrots and cook for a further 4 minutes.

Add the stock powder, tomato and water and bring to the boil over medium-high heat. Reduce the heat to low and simmer for 20 minutes.

In a blender or using a stick blender, process the soup until smooth.

Add the soy sauce a little at a time to taste.

Serve with crusty bread.

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Serving Suggestions


  • If you’re using regular-sized carrots, you can add a pinch of sugar with the stock powder to increase the sweetness.
  • Add the soy sauce a splash at a time, stirring and tasting after each addition until just right for your taste.
  • This dish could easily be called pumpkin soup if that’s all a fussy eater in the family will eat…
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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