Carrot Soup

A comforting, cold weather soup.

Welcome to our Tilt It Yourself series, where professional chefs use Electrolux Masterpiece Collection appliances with PowerTilt® Technology to develop unique dishes. Here, Chef Michael Laiskonis offers his take on carrot soup. 

Perfect for fall, the unique ingredient of yogurt in this recipe provides the perfect amount of creaminess for this soup.

Carrot Soup

Servings: 4

Prep/Cook Time: 45 minutes



1 small onion, chopped

24 oz. carrots, peeled and chopped

2 tbsp. olive oil

1 tsp. cumin seeds

1 tsp. coriander seeds

1 tsp. smoked paprika

Fine sea salt, to taste

Black pepper, to taste

¼ c. pistachio, ground

1 qt. water, chicken or vegetable stock

½ c. whole milk yogurt

Electrolux Masterpiece immersion blender

Electrolux Masterpiece blender


Using the Electrolux Masterpiece immersion blender and chopper bowl attachment, grind the pistachio. Set aside.

Heat the oil in a medium-sized sauce pan and gently sweat the onion over medium heat for 5 minutes, or until tender and translucent. Add the cumin and coriander and cook for an additional 2 minutes.

Add the chopped carrots and lightly season with salt and pepper, cooking for 2 minutes. Add the stock, bring just to a boil and reduce heat to a low simmer, cooking until the carrots are tender for about 30 minutes.

Remove from heat and cool slightly; transfer to the Electrolux Masterpiece blender and mix until smooth. Strain through a fine mesh sieve, if desired.

To serve, gently heat the soup and adjust consistency and seasoning to taste. Whisk in half of the yogurt. Divide the soup among serving bowls and garnish with remaining yogurt, a pinch of smoked paprika and the ground pistachio.

More Recipes

Carrot Soup

Chef Frederic Monti

Meet Featured Chef Michael Laiskonis

Most recently, Chef Laiskonis received one of the most distinguished honors in the culinary field – Culinary Professional of the Year.