Spiced Carrot Soup

A timeless soup with an aromatic tilt.

Welcome to our Tilt It Yourself series, where professional chefs use Electrolux Masterpiece Collection appliances with PowerTilt® Technology to develop unique dishes. Here, Chef Laurent Branlard offers a creative spin on carrot soup.

In this recipe, fresh carrots are mulled with honey, vanilla bean, cinnamon sticks and green anise seeds, much like a traditional holiday wine. The honey brings out the natural
sweetness of the carrots, and the resulting soup is wonderfully aromatic and full of spice.

Spiced Carrot Soup

Servings: 8 Bowls



3 tbsp. olive oil
2 c. onion, chopped
2 tbsp. Florida tupelo honey
2 lbs. carrot, sliced
32 oz. chicken stock
1 whole vanilla bean, split
1 tsp. green anise seeds in tea infuser/cheesecloth
2 cinnamon sticks
Electrolux Masterpiece blender


In a large saucepan, sauté the chopped onion in the olive oil until it is translucent, then add the rest of the ingredients.

Simmer on medium-high heat, removing the cinnamon sticks after 2 minutes, until the carrots are completely cooked.

Remove the vanilla bean and anise seeds and pour the contents into the Electrolux Masterpiece blender. Using the smoothie mode, blend the soup, adding chicken stock to thin if necessary. Add salt and pepper to taste.

For the carrot chip garnish, thinly slice carrots, poach them in a simple syrup and place them in a food dehydrator or the oven (140°F) until crisp.

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Meet Featured Chef Laurent Branlard

The executive pastry chef for the Walt Disney World Swan and Dolphin Resort and a native of France, Laurent Branlard holds the distinction of being the only two-time winner of the World Pastry Team Championship, a challenging two-day test of culinary ability and artistic skill.