Carrot Soup Recipes

This velvety soup has a wonderful balance of sweetness, spice and tang. The secret ingredient: gingersnap cookies.

Carrots and curry were born for each other and Michael Voltaggio's cold carrot salad with Thai flavors at Ink., in Los Angeles, is so superbly crafted that I thought about it for days after trying it. At home I don't do anything with liquid nitrogen or as many bells and whistles as Michael does in his restaurant, nor should you. That's the joy of dining out, to see what great chefs can do. On the home front, I love taking that inspiration and creating dishes like this one. --Andrew Zimmern

To caramelize carrots in a pressure cooker, Nathan Myhrvold adds a bit of baking soda: It increases the pH, which speeds up the Maillard (browning) reaction.

Colorful vegetables brighten our satisfying brothy soup. If Jerusalem artichokes (also called sunchokes) aren't available in your area, substitute another flavorful, slightly scratchy vegetable such as parsnips or turnips, or simple increase the quantities of the other vegetables in the soup.

The Jamaican version of the classic carrot soup boasts a variety of flavors that will entice every single one of your senses.

Opt for this parsnip and carrot soup when in need of a healthy and warming lunch or dinner.

This warming soup is thickened with potato and made rich with cream.

A little coconut milk and shredded coconut soften the spicy edge of this soup while adding just a small amount of fat.

This gorgeous, fragrant soup with the most mysterious and delicious flavors has long been an amuse-bouche at restaurant Guy Savoy, where it prepares the palate for more to come. Patricia Wells has adapted it to serve as a first course.

Marcia Kiesel's luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in advance, then reheated and garnished just before serving. Other ideas are Creamy Parsnip Soup with Prosciutto and Creamy Broccoli Soup with Croutons.

The crème fraîche adds a touch of creativity to this flavorful gingered carrot soup.

To make this healthy soup especially tasty, Naomi Pomeroy cooks the carrots with Madras curry powder, ginger and garlic. Before serving, she adds a little bit of Tabasco sauce and a drizzle of tarragon-infused oil.