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    Home » Recipes » All Recipes

    Published: Mar 6, 2018 · Modified: Jan 25, 2024 by joskitchenlarder · 30 Comments. · This post may contain affiliate links ·

    Jerusalem Artichoke & Carrot Soup

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Two bowls filled with Jerusalem artichoke soup & garnishes.

    Jerusalem Artichoke & Carrot Soup is comforting, vibrant & delicious. Nutty jerusalem artichokes & humble carrots make for the most wonderful flavour combination.

    Two bowls filled with Jerusalem artichoke soup & garnishes.

    Have you bought some Jerusalem artichokes and are wondering what to do with them? How about Jerusalem artichoke soup? Combine them with carrots to make my tasty, warmer-upper of a soup to enjoy throughout the winter season.

    You might also want to check out my Classic Carrot and Coriander Soup. 

    When are Jerusalem artichokes in season?

    You can see them being sold in the UK from late October through to March so pretty much throughout the cold and gloomy winter weather.

    If you have never come across jerusalem artichokes, they are little knobbly and gnarly veggies, a bit similar to potatoes (looks not flavour) and very versatile. They can be boiled, roasted, sautéed or even eaten raw. When it comes to flavour they remind me of slightly nuttier tasting parsnips. There is also slight mushroomy taste to them especially when pureed. All in all, I think they are actually really delicious and worth adding to your cooking repertoire. They are a bit of a pain to clean mind you, so make sure you've got yourself a good vegetable scrubber.

    Jerusalem Artichoke & Carrot Soup in a bowl.

    Jerusalem Artichoke & Carrot Soup

    For this particular soup I decided to pair artichokes with some carrots as they go really well together. I kept the flavours super simple. Beside salt and pepper and couple of flavourings like garlic and some parsley stalks, you won't find any other herbs or spices. I really wanted the veggies to shine here and for the artichokes not to be disguised or confused. Having said that, those unfamiliar with their flavour initially might not quite know what's in the soup. You will soon start recognising the taste, don't you worry.

    Serving suggestions & storing/freezing

    Due to its creamy consistency (courtesy of artichokes and not heavy cream) this soup is really healthy despite feeling quite indulgent. Have I mentioned my kids went bonkers for it?  All you need is nice, thick chunk of bread (try my Irish Soda Bread or Easy Wholemeal Bread recipes) and you are in soup heaven! My new favourite Vegan Cheese Scones wouldn't go amiss here either.

    This lovely soup is naturally vegan (if you make it with vegan friendly veggie stock) so if you want to keep it that way simply swirl a little bit of plain vegan yogurt of your choice (coconut one works really well) and finish by sprinkling over some chopped chives or parsley. Alternatively, creme fraiche or natural dairy yogurt can be used as non-vegan alternatives.

    Any leftover soup can be stored in the fridge for 3-4 days or frozen for up to 3 months.

    Do you have to peel Jerusalem artichokes?

    No you don't. They will need a good scrub though hence good vegetable brush* is a must! I like to fill the bowl or a sink with some cold water first and let them soak for a minute or two so that all the grit loosens a bit. Then you get in with your brush and give them a gentle scrub. You might need to cut little knobbly bits off here and there to make sure you get to all the nooks and crannies with your brush but once nice and clean you can still use these in the soup.

    Soup in a blue bowl with garnishes.

    Making Jerusalem Artichoke & Carrot Soup

    I kept this soup really simple in terms of preparation too. It's pretty much all veggies in the pot at the same time and majority of your work is done.

    • Prepare all the veg as suggested in recipe card below.
    • In a large stock pot* heat up olive/rapeseed oil and add all of the vegetables letting them stew gently until lightly softened but not coloured (approx. 10 min)
    • Add stock, season with salt & pepper and bring to boil.
    • Cover, reduce the heat and simmer for approx. 30 min or until vegetables are soft.
    • Take the soup off the heat and puree using stick blender until desired consistency.
    • Taste and adjust seasoning if required.
    • Serve & enjoy!

    All vegetables in a pot.

    📋 Recipe

    Jerusalem Artichoke & Carrot Soup in a bowl.
    Print Pin
    5 from 8 votes

    Jerusalem Artichoke & Carrot Soup

    Jerusalem Artichoke & Carrot Soup is comforting, vibrant & delicious. Nutty jerusalem artichokes & humble carrots make for the most wonderful flavour combination.
    Course Soup
    Cuisine British
    Keyword carrot soup, jerusalem artichoke soup

    Equipment

    • Vegetable Brush*
    • Stock Pot*
    • Stick Blender*
    Prep Time 15 minutes minutes
    Cook Time 40 minutes minutes
    Total Time 55 minutes minutes
    Servings 4 servings
    Calories 236kcal
    Author Jo Allison
    Prevent your screen from going dark

    Ingredients

    Metric - US Customary
    • 500 g jerusalem artichokes well scrubbed and roughly sliced
    • 500 g carrots peeled and roughly sliced
    • 1 large onion peeled and roughly chopped
    • 2 celery stalks with leaves roughly chopped
    • 2 plump garlic cloves peeled and thinly sliced
    • small bunch of leftover parsley stalks roughly chopped
    • 2 tablespoon rapeseed or olive oil
    • 1.2 l vegetable stock from cube is fine
    • salt & pepper to taste
    • creme fraiche or yoghurt and some chopped chives or parsley to serve

    Instructions

    • Prepare all the vegetables as per above.
    • In a large stock pot heat up olive/rapeseed oil and add all of the vegetables letting them stew gently until lightly softened but not coloured (approx. 10 min).
    • Add stock, season with salt & pepper and bring to boil.
    • Cover, reduce the heat and simmer for approx. 30 min or until vegetables are soft.
    • Take the soup off the heat and puree using stick blender until desired consistency.
    • Taste and adjust seasoning if required.
    • Serve garnished with a swirl of (vegan) yogurt or creme fraiche and some chopped chives or parsley.
    • Enjoy!

    Notes

    • Nutritional information is approximate, per serving and should be treated as a guideline only. 
    • Leftover soup can be stored in the fridge for 3-4 days or frozen for up to 3 months. 
    • This soup is naturally vegan but can also be prepared using chicken stock. Check my guide on How To Make Chicken Stock in Instant Pot (with instructions for hob/stovetop users too).
    • To serve swirl a little bit of plain vegan yogurt of your choice (coconut one works really well) and finish by sprinkling over some chopped chives or parsley. Alternatively, creme fraiche or natural dairy yogurt can be used as non-vegan alternatives.

    Nutrition

    Nutrition Facts
    Jerusalem Artichoke & Carrot Soup
    Amount Per Serving
    Calories 236 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g5%
    Sodium 1309mg55%
    Potassium 1028mg29%
    Carbohydrates 41g14%
    Fiber 6g24%
    Sugar 22g24%
    Protein 4g8%
    Vitamin A 21636IU433%
    Vitamin C 15mg18%
    Calcium 76mg8%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    Update Notes: This post was originally published in March 2018 and updated in January 2020 with updated recipe card, some useful info and better layout improving user experience.

    Some more soup recipes you might enjoy

    Roasted Celeriac & Sweet Potato Soup

    Roasted Tomato & Fennel Soup Recipe

    Wild Garlic Soup

    Leek, Potato and Celeriac Soup 

    Curried Swede Soup

    Spiced Pumpkin Soup

    Instant Pot Ginger Spiced Beetroot Soup

    Instant Pot Creamy Cauliflower Cheese Soup (both with hob/stovetop cooking method included as well)

    Homemade Roasted Pumpkin Seeds- perfect topping for any soup

    Vegetarian Sausage Rolls - perfect accompaniment

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    Have you tried my Jerusalem Artichoke & Carrot Soup? Leave a comment and rating at the bottom of this post, I love reading them!

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    Pin Jerusalem Artichoke & Carrot Soup For Later!

    Two bowls filled with Jerusalem artichoke soup & garnishes.

    Linkies:

    Cook Blog Share with Easy Peasy Foodie, Cook Once Eat Twice

    *This post contains affiliate links, which means that if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more. I only recommend products I own or really like and which caught my attention. Thanks in advance for supporting Jo’s Kitchen Larder!

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    Reader Interactions

    Comments

      5 from 8 votes

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    1. Tiziana says

      February 23, 2021 at 8:25 pm

      5 stars
      I’m amazed! This soup is so delicious. I added 1 cup of red lentils for some added protein and to make up for using only half the amount of carrots. This will officially be a soup staple, and it makes me so happy because my boyfriend hated sunchokes and this has just changed his mind completely. Thank you!

      Reply
      • joskitchenlarder says

        February 24, 2021 at 8:43 am

        That's fantastic Tiziana! Love the addition of lentils! 🙂

        Reply
    2. Manon says

      June 17, 2020 at 5:07 am

      5 stars
      My new favourite!

      Reply
      • joskitchenlarder says

        June 17, 2020 at 7:46 am

        Fantastic! 🙂

        Reply
    3. TA says

      May 15, 2020 at 2:55 am

      5 stars
      Delicious! I added 1.5 cups of red lentils close to the end of the cooking time which thickened the soup up.

      Reply
      • joskitchenlarder says

        May 15, 2020 at 7:11 am

        Great idea, lentils make great thickener! I'm so pleased you enjoyed the soup! 🙂

        Reply
    4. Sara Welch says

      January 22, 2020 at 9:35 pm

      5 stars
      I love soup season for recipes just like this one! Looking forward to warming up with this for dinner tonight!

      Reply
      • joskitchenlarder says

        January 22, 2020 at 9:44 pm

        It's a soup for the soul for sure, super comforting! Enjoy! 🙂

        Reply
    5. Suzy says

      January 22, 2020 at 9:34 pm

      5 stars
      I will be on the look out for these artichokes! Love the flavor of this with the carrots! So hearty!

      Reply
      • joskitchenlarder says

        January 22, 2020 at 9:36 pm

        Thanks Suzy! They are funny little things but super tasty especially in this soup.

        Reply
    6. Traci says

      January 22, 2020 at 9:01 pm

      5 stars
      Super YUMMM! Love this easy, delicious soup recipe! We are gonna be eating some yummy leftovers with this one 🙂 Thanks for sharing!

      Reply
      • joskitchenlarder says

        January 22, 2020 at 9:04 pm

        Thank you Traci! Enjoy! 🙂

        Reply
    7. Irina says

      January 22, 2020 at 8:51 pm

      5 stars
      What a delicious soup! Made it last night, still enjoying this lunch:) Will making again for sure!

      Reply
      • joskitchenlarder says

        January 22, 2020 at 9:03 pm

        So pleased to hear, thanks Irina! 🙂

        Reply
    8. Chris Collins says

      January 22, 2020 at 8:50 pm

      5 stars
      I'm always on the hunt for new soup recipes and this looks like a total winner! Thanks so much for sharing 🙂

      Reply
      • joskitchenlarder says

        January 22, 2020 at 9:03 pm

        Thanks Chris! 🙂 It is a good one, I hope you like it!

        Reply
    9. Kimberly says

      March 25, 2018 at 12:59 am

      It looks sooooooo good! Its cold and rainy here and I just want a big bowl of this soup. I gotta make this one soon.

      Reply
      • joskitchenlarder says

        March 26, 2018 at 8:12 am

        Thank you Kimberly 🙂

        Reply
    10. applytofaceblog says

      March 13, 2018 at 11:42 am

      I have never eaten a Jerusalem Artichoke!It looks and sounds delicious and fabulous colour!!??Pinned!xx

      Reply
      • joskitchenlarder says

        March 13, 2018 at 11:56 am

        Thanks Jenny! 😉 Got to love a bit of added technicolour in your food lol I have only come across them recently in my veg box and really took to them. They work so well in soups! xx

        Reply
    11. Eb Gargano | Easy Peasy Foodie says

      March 09, 2018 at 2:29 pm

      What a lovely sounding soup...and yes I agree it's very much definitely still soup weather...even now the snow has melted it's still quite chilly! Thanks for linking it up to #CookBlogShare 🙂 Eb x

      Reply
      • joskitchenlarder says

        March 12, 2018 at 10:22 am

        Thanks Eb! 🙂 I love soups at any time of year but when you are kind of in between the seasons and your body still needs that bit of nourishment, it is perfect isn't it? x

        Reply
    12. Monika Dabrowski says

      March 08, 2018 at 7:59 am

      Great soup, how interesting that you've used ghee in it! Also posting soup today:)

      Reply
      • joskitchenlarder says

        March 08, 2018 at 9:28 am

        Thanks Monika! I like using ghee for sautéing veggies in this soup as it doesn't burn plus gives out this lovely buttery flavour that oil simply doesn't. Looking forward to seeing your soup 🙂

        Reply
    13. Nico @ yumsome says

      March 07, 2018 at 5:59 pm

      And I linked up a roasted roots recipe, which includes artichoke! Definitely great minds thinking alike! Ha ha!

      Gorgeous photos, Jo, and I love those soup bowls too. They're so perfect to show off your yummy-looking soup! xx

      #cookblogshare

      Reply
      • joskitchenlarder says

        March 07, 2018 at 7:48 pm

        Thanks Nico! Little tubers are definitely getting a lot of love this week which is brilliant as I don't think they are appreciated enough.
        The soup bowls were my tkmaxx steal, love them! 🙂 xx

        Reply
    14. Corina Blum says

      March 07, 2018 at 4:48 pm

      I would love this soup Jo! I don't often buy jerusalem artichokes but when I do I really enjoy them. Usually I roast them so I'd love to try them in a soup next time for a change. Thank you so much for sharing with #CookOnceEatTwice x

      Reply
      • joskitchenlarder says

        March 07, 2018 at 7:34 pm

        Thanks Corina! They are delicious aren't they! We've had them roasted and also in risotto recently so it was definitely time for a soup this time 🙂 x

        Reply
    15. Mandy says

      March 07, 2018 at 12:31 pm

      Oh I linked up a jerusalem artichoke soup recipe this week too - great minds think alike!!!

      Reply
      • joskitchenlarder says

        March 07, 2018 at 7:33 pm

        I've just popped over to have a look at yours! Definitely great minds and your soup looks super yummy too Mandy! 🙂

        Reply

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