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