Carrot-y Carrot Soup with Furikake

Healthy, Healthy (ish), Soups, Vegetarian

Carrot-y Carrot Soup w/ Furikake

We’re so deep into May. How did we get here? How is it Monday? How did Mother’s Day go by already?! Ahhhhh! Also, it’s peony season in case you didn’t know.

Ok, we’re gonna put my anxiety about time moving too quickly to the side because today we’re making the most carrot-y carrot soup on da planet. Ready?

Carrot-y Carrot Soup w/ Furikake

It’s been a lil’ brisk in LA, which I am not complaining about one bit because I just know this summer is going to be ratchet. I’m taking full advantage of the cool temperatures and rainy weather while I can and that means soup. HOT SOUP!

A few days ago it was cloudy and drizzling. Amelia was all bummed out because when it rains I make her wear her raincoat. And I had a few bunches of carrots in the fridge with no plan so I sliced them up and cooked them slowly in butter and a strip of kombu. HEAVEN.

Carrot-y Carrot Soup w/ Furikake

The strip of kombu is one hundred percent optional. I had some in the fridge and love adding it for some extra flavor. After thirty minutes, the carrots were SO good. I probably could’ve eaten them as is but I took them a bit further and pureed them with carrot juice.

I might’ve just lost you because you probably don’t own a juicer. Well, I broke my juicier. It had to do with my lack of patience which I directly blame on hunger.

Carrot-y Carrot Soup w/ Furikake

Anyway, it was actually a #blessing in disguise because it forced me to use store-bought carrot juice and it totally worked and I might even go as so far as to say it’s more cost effective to buy the juice. Here’s the brand I used in case you’re curious.

This is super simple and straight-forward. It’s proof that things don’t really need to be that complicated in order to be really, really good.

Carrot-y Carrot Soup w/ Furikake

Carrot-y Carrot Soup with Furikake

0 from 0 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


Carrot Soup:

  • 1/4 cup 1/2 stick unsalted butter
  • *1 strip of kombu, optional
  • 2 bunches carrots, 2 pounds, ends trimmed and discarded and cut into 1/4-inch slices
  • Salt
  • 15 ounces carrot juice, freshly juiced or store-bought is ok, see note below
  • 3/4 cup to 1 1/4 cup water

Furikake Topping:

  • 1 tablespoon shredded or diced toasted nori, from about 1/4 sheet
  • 1 tablespoon white sesame seeds
  • 2 teaspoons black sesame seeds
  • 1 teaspoon minced bonito flakes


  • In a medium pot, set over medium low heat, melt the butter. Add the kombu, if using, and add the carrots. Sprinkle the carrots with about 1/4 teaspoon of salt. Cover the pot and cook until very tender, about 30 minutes. Using a fork, test the softness of the carrots. They should halve very easily with the side of a fork. Discard the used kombu.
  • Just a heads up, depending on the size of your blender, you may need to puree the carrots with the carrot juice in batches. Add half of the carrot juice (you can eyeball this measurement) to the blender. Pour in the cooked carrots and pulse until very smooth, adding the remaining carrot juice. Pour in 3/4 cup to 1 1/4 cup of water, depending on how you like the soup. It shouldn’t be so thick that it’s like baby food. It should be slightly drizzling.
  • Pour the carrot soup back in the pot and warm over medium heat. Salt to taste. (I added about 1/4 teaspoon of salt.) Turn the heat down to low to keep warm while you mix together the furikake.
  • In a small bowl, toss together the nori, white sesame seeds, black sesame seeds and bonito flakes. Divide the soup amongst bowls and garnish with a handful of furikake.


*Kombu is sea kelp. It can be found at most Asian supermarkets and Whole Foods. It's super optional--if you don't have it or don't feel like buying it, feel free to skip it. I do love adding it to broths and rice.
*If you juice your own carrots vs. buying juice at the store, you'll most likely need about a pound more of carrots. See above in post for link to the brand of fresh, store-bought carrot juice I used.
*I left out the sugar in the furikake mixture. The carrots I used were super sweet!
Serving: 4g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Ana @ Ana's Rocket Ship May 16, 2015 at 1:33 pm

    That is brilliant. Because I don’t own a juicer and probably will not own one any time in the next 8 years. At least.

  • Reply Diane Weiss @ Pick My Roaster Oven May 13, 2015 at 7:01 am

    What a lovely soup. My little brother is a real fan of carrot. Well, this is unusual at his age. Because, kid don’t like healthy food. Fortunately, my brother does. I’ll make that good boy this soup. I’ll love it.

  • Reply Celia Becker @ After Orange County May 12, 2015 at 4:59 pm

    Looks so yummy. I love carrot soup but I can just imagine how your Furikake kicks it up a notch.

  • Reply Mary Frances May 11, 2015 at 3:37 pm

    Your soup looks so velvety and delicious! The orange carrots are just so beautiful and vibrant against the natural stone colors. I’ll have to try adding kombu one day. Thanks for the interesting tip.

  • Reply Mel May 11, 2015 at 1:26 pm

    Carrot soup is literally my favourite! I try every recipe I come across. So this is totally added to my list 🙂

    xx, mel

  • Reply Mollie May 11, 2015 at 7:25 am

    Yum! This looks so elegant & simple!

    xoxo Mollie

  • Reply Katrina @ Warm Vanilla Sugar May 11, 2015 at 4:44 am

    This soup looks so smooth and tasty! I just love it!