Jerusalem Artichoke & Carrot Soup

Posted in Soups, Veggie by
Jerusalem Artichoke & Carrot Soup

The soup season is not over yet as winter is still showing its chilly side despite having entered March already! To be honest I tend to eat soups of all kinds throughout the year and whatever the weather as they are such easy and healthy lunch option. My latest offering uses knobbly jerusalem artichokes from my weekly veg box which paired with some carrots deliver on warmth and flavour in this Jerusalem Artichoke & Carrot Soup.
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. πŸ™‚

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 won’t quite know what’s in the soup. Delicious as it is, having added both veggies in equal quantities, you can’t really tell what’s in it beside the carrots lol. There is a lot going on although it might be quite difficult to put your finger on it. Tasty? Yes. Comforting? Definitely! What’s in it? Hmmm, not quite sure! lol

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. And 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? πŸ™‚ All you need is nice, thick chunk of bread and you are in soup heaven!

Jerusalem Artichoke & Carrot Soup

You will find quite a few soups on my blog, simply search in Soups to see what’s on offer. πŸ™‚ One of all times readers’ favourites is my simple Leek, Potato and Celeriac Soup with this Spiced Pumpkin Soup not falling far behind. If you are a lucky owner of Instant Pot you might want to try this Instant Pot Ginger Spiced Beetroot Soup or perhaps Instant Pot Creamy Cauliflower Cheese Soup (both with hob/stovetop cooking method included as well).

If you are soup lover and maker, you might want to make your own stock too. This particular soup is fully veggie but you could also make it with your own, homemade chicken stock. Feel free to check my guide on How To Make Chicken Stock in Instant Pot (with instructions for hob/stovetop users too).

Jerusalem Artichoke & Carrot Soup

Yield: 4 servings

Jerusalem Artichoke & Carrot Soup


  • 500g jerusalem artichokes (well scrubbed and roughly sliced)
  • 500g 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)
  • ghee (clarified butter) or sunflower oil
  • 1.2 ltr vegetable stock (from cube is fine)
  • salt & pepper to taste
  • creme fraiche or yoghurt and some chopped chives or parsley to serve


  1. Prepare all the veg. Make sure you clean the artichokes really well. Wash them in the bowl filled with water and scrub well (there is no need to peel). You might need to cut the knobbly bits off to make sure you get rid of all of the muck. You can still use these in the soup.
  2. Melt the ghee or heat up the oil in a large pan and add all of the vegetables in and let them stew gently until lightly softened but not coloured (approx. 10 min)
  3. Add stock, season with salt & pepper and bring to the boil.
  4. Cover, reduce the heat and simmer for approx. 30 min or until vegetables are soft.
  5. Take the soup of the heat and puree using the stick blender until desired consistency.
  6. Taste and adjust seasoning.
  7. Serve garnished with a swirl of creme fraiche or yoghurts and some chopped chives or parsley.
  8. Enjoy!

Have you tried my Jerusalem Artichoke & Carrot Soup? Leave a comment at the bottom of this post, I love reading them!

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Jerusalem Artichoke & Carrot Soup

I’m linking my Jerusalem Artichoke & Carrot Soup recipe with the following pages:

Cook Blog Share hosted this week by Kirsty at Hijacked By Twins and Eb at Easy Peasy Foodie

Brilliant Blog Posts hosted by Vicki at Honest Mum Blog

Recipe of the Week hosted by Emily at A Mummy Too

Cook Once Eat Twice hosted by Corina at Searching for Spice


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  • Reply Mandy

    Oh I linked up a jerusalem artichoke soup recipe this week too – great minds think alike!!!

    March 7, 2018 at 12:31 pm
    • Reply joskitchenlarder

      I’ve just popped over to have a look at yours! Definitely great minds and your soup looks super yummy too Mandy! πŸ™‚

      March 7, 2018 at 7:33 pm
  • Reply Corina Blum

    I would love this soup Jo! I don’t often buy jerusalem artichokes but when I do I really enjoy them. Usually I roast them so I’d love to try them in a soup next time for a change. Thank you so much for sharing with #CookOnceEatTwice x

    March 7, 2018 at 4:48 pm
    • Reply joskitchenlarder

      Thanks Corina! They are delicious aren’t they! We’ve had them roasted and also in risotto recently so it was definitely time for a soup this time πŸ™‚ x

      March 7, 2018 at 7:34 pm
  • Reply Nico @ yumsome

    And I linked up a roasted roots recipe, which includes artichoke! Definitely great minds thinking alike! Ha ha!

    Gorgeous photos, Jo, and I love those soup bowls too. They’re so perfect to show off your yummy-looking soup! xx


    March 7, 2018 at 5:59 pm
    • Reply joskitchenlarder

      Thanks Nico! Little tubers are definitely getting a lot of love this week which is brilliant as I don’t think they are appreciated enough.
      The soup bowls were my tkmaxx steal, love them! πŸ™‚ xx

      March 7, 2018 at 7:48 pm
  • Reply Monika Dabrowski

    Great soup, how interesting that you’ve used ghee in it! Also posting soup today:)

    March 8, 2018 at 7:59 am
    • Reply joskitchenlarder

      Thanks Monika! I like using ghee for sautΓ©ing veggies in this soup as it doesn’t burn plus gives out this lovely buttery flavour that oil simply doesn’t. Looking forward to seeing your soup πŸ™‚

      March 8, 2018 at 9:28 am
  • Reply Eb Gargano | Easy Peasy Foodie

    What a lovely sounding soup…and yes I agree it’s very much definitely still soup weather…even now the snow has melted it’s still quite chilly! Thanks for linking it up to #CookBlogShare πŸ™‚ Eb x
    Eb Gargano | Easy Peasy Foodie recently posted…Win a French Food Hamper for Easter (worth over Β£100!)My Profile

    March 9, 2018 at 2:29 pm
    • Reply joskitchenlarder

      Thanks Eb! πŸ™‚ I love soups at any time of year but when you are kind of in between the seasons and your body still needs that bit of nourishment, it is perfect isn’t it? x

      March 12, 2018 at 10:22 am
  • Reply applytofaceblog

    I have never eaten a Jerusalem Artichoke!It looks and sounds delicious and fabulous colour!!πŸ˜†πŸ˜†Pinned!xx

    March 13, 2018 at 11:42 am
    • Reply joskitchenlarder

      Thanks Jenny! πŸ˜‰ Got to love a bit of added technicolour in your food lol I have only come across them recently in my veg box and really took to them. They work so well in soups! xx

      March 13, 2018 at 11:56 am
  • Reply Kimberly

    It looks sooooooo good! Its cold and rainy here and I just want a big bowl of this soup. I gotta make this one soon.

    March 25, 2018 at 12:59 am
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