Classic Carrot Potage Soup Recipe

Épices de Cru’s 1642 Soup blend provides the base to make classic Quebec Potage—the thick soup/stew that Quebecois people are so fond of. All you have to do to make your own Potage at home is fill a large pot of water and bring it to a boil. Add an array of vegetables to the pot, with a touch of salt. If you’re a meat eater you can add pieces of pork or chicken. Bacon is a great addition as well. Lightly grind a few healthy tablespoons (or more if you like) of the 1642 spice blend in a mortar and pestle and add it to the potage soup. Simmer for at least half an hour, but preferably more like an hour or two. Taste for salt and seasonings, and adjust as needed. Serve in hot bowls, eat and enjoy! Lively, colorful, and traditional, but complex, and cosmopolitan in a 17th-century sort of way. This example of a potage soup is velvety and delicious. Garnish with parsley or cilantro for a pop of color and flavor.

Epices de Cru Carrot Potage SoupRecipe and photo courtesy of Épices de Cru


  • 3 Tbsp butter
  • 2 onions, diced
  • 1 Tbsp Épices de Cru 1642 Soup Blend, ground
  • 10 carrots
  • 2 medium potatoes
  • 2-3 liters water or stock
  • Salt to taste


  1. Heat a pot on medium and sauté onions in butter for around 5 minutes.
  2. Peel and chop potatoes and carrots into large pieces. Add to pot with spices.
  3. Add stock and salt if necessary. Cook for around 35 minutes until the vegetables are cooked through.
  4. Blend soup in a food processor or blender until creamy. Add more stock or water if soup is too thick.

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