Winter Warmer Carrot, Celery and Potato Soup

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“This is my take on carrot soup. Paprika and cumin give it a spicy and smoky taste and turmeric gives it a glowing color.”

Ingredients Nutrition

  • 1 lb carrot, peeled and diced
  • 1 medium onion, finely chopped
  • 1 red potatoes, diced
  • 1 stalk celery, diced
  • 2 cups vegetable stock
  • 12 teaspoon paprika
  • 12 teaspoon ground cumin
  • 12 teaspoon turmeric powder
  • salt and pepper
  • 1 teaspoon vegetable oil
  • 18 teaspoon dried Italian herb seasoning
  • 12 cup milk
  • 14 cup cilantro, finely chopped


  1. Heat the vegetable oil.
  2. Saute the onions till soft.
  3. Add the celery and the potato.
  4. Saute for a minute or so.
  5. Add the carrots.
  6. Lower the heat and cook covered for 10 minutes. Keep stirring every 3-4 minutes so that it doesn't stick to the pot.
  7. Add the 2 cups of vegetable stock.
  8. Add the herbs rubbing them between your fingers to make the more fragrant.
  9. Stir in the cumin, turmeric and paprika.
  10. Bring to a boil and cook for 10 minutes more.
  11. Let it cool then blend it in a blender or food processer.
  12. Stir in the milk.
  13. Add salt and pepper to taste.

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