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Bunny's Soup turns two pounds of carrots into a silky, curry-spiced blended soup with a whisper of cinnamon — inspired by the carrot soup in a library book about a bunny who kept raiding a farmer's garden. A swirl of coconut milk at the table is the best part: it cools the spice and gives kids a canvas for drawing swirls, hearts, and Halloween spider webs.
Pro Tips
- Use a non-red onion here — the soup's color stays a clean orange instead of turning murky.
- Boil the carrots the full 15–20 minutes until they're very soft; undercooked carrots are what leave gritty, fibrous specks in a blended soup.
- Blend hot soup in batches and never fill the blender past halfway — hot soup expands, and a full jar will spray. Blend, then return everything to the pot.
- Thin with up to a cup of water after blending to hit your preferred consistency; the soup thickens as it sits, so err on the loose side.
- Hold the cayenne if little mouths are eating, and let each person stir in their own coconut milk — the swirl-and-draw ritual is half the fun of this soup.
Frequently Asked Questions
Is Bunny's Soup spicy?
Only mildly — yellow curry powder and cinnamon give warmth, and the cayenne is optional. Coconut milk stirred in at the table softens the heat even further.
Is the coconut milk required?
No, it's optional at the end. The soup is complete without it, but a swirl adds richness and tames the spices, especially for kids.
Can I make carrot soup ahead of time?
Yes — it reheats beautifully. Blend it fully, cool, and refrigerate; add a splash of water when reheating because it thickens overnight in the fridge.
What stock should I use?
The recipe calls for four cups of bone stock as the base, which gives the soup body and a slow-simmered depth that water alone won't.
Recipe Card
Ingredients
Method
- 1.
- Heat lard or olive oil in large stock pot over medium heat.
- 2.
- Sauté carrots, onion, and garlic for 5 minutes until they begin to soften, letting little hands stir occasionally.
- 3.
- Pour in stock and spices; stir.
- 4.
- Bring to a boil over high heat and cook 15–20 minutes or until carrots are very soft.
- 5.
- Blend soup until smooth, return to heat. Caution: do not fill blender past halfway to prevent hot spray!
- 6.
- Add water and stir until soup is preferred consistency (more or less to your liking).
- 7.
- Serve with coconut milk.
- Stir and mix in coconut milk for a fun activity that adds a rich taste and cuts the heat of the spices.
