Spice of the Month Recipe: Carrot Potage

From our friends at Épices de Cru!
Zingy Carrot
This soup is velvety and delicious, all thanks to our 1642 soup blend. Best with parsley or cilantro.


  • 3 Tbsp butter
  • 2 onions, diced
  • 1 Tbsp 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.