Winter Solstice Soup Recipe -
Winter Solstice Soup Recipe
  • READY IN 55 mins

Winter Solstice Soup

Recipe by  

"A golden colored, nourishing soup created on a cold northeastern winter night. Perfect to warm you from the inside! Serve with biscuits and a fruit salad."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  1. In a large pot over medium heat, melt the butter or margarine and saute the onions for 5 to 10 minutes, or until tender. Add the carrots, potatoes, water, salt, parsley, thyme and bay leaf.
  2. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove the bay leaf.
  3. Puree the soup in a blender or food processor in small batches and return to the pot. Stir in the milk, mixing well, and season with salt and pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2003

This may be the perfect soup. The ingredients are usually on hand, it's quick and easy to make, and it's got really great flavor. I have only two suggestions about making this soup: At least for the first time, resist the temptation to add other vegetables, especially greens, to the soup, because the golden color of this soup is really beautiful, and, leave some of the vegetables unpureed to add a little texture. Thank you, Sara, for maybe the best soup recipe I've ever had the pleasure to use!

Most Helpful Critical Review
Mar 21, 2005

I made a few changes. Added 2T curry powder & some chopped celery. Used butter instead of margarine. Will make next time w/ half of the milk. It was a little too creamy for my taste.


42 Ratings

Oct 13, 2003

Fantastic!! But better than just was just so SIMPLE! Have to say that it was at first a bit watery. My guess is my potatos were too small! But the fix was easy. Just added some instant potato flakes which thickened it up nicely. I also used my hand mixer instead of pureeing which still gave the soup a nice creamy base, but also had hearty chunks of veggies as well.

Feb 28, 2005

Very good recipe. I used one sweet potato peeled and one white potato unpeeled, fresh parsley, skim milk and 1 can of chicken broth for some of the water. Next time, I will use less liquid in the cooking and add milk as I puree teh soup to get the consistency I want. Will definitely make again, good flavor.

Nov 05, 2002

I made this the first day it snowed. It was a wonderfully warm, creamy and filling soup. The next time I make it however, I think I'm not going to blend all of it so there will be some chunks of veggies to add texture.

Dec 30, 2007

I made this for a Cookie Enchange I hosted on December 21st. I was plesantly surprised at the ease it was to prepare. I added a little garlic powder to add a kick. It was a nice soup. This would be a delicious first course for a formal dinner. It didn't have a lot of substance to be able to be a main course, however.

Jan 26, 2007

Great soup! After reading the reviews I made the following changes: 1 white, 1 sweet potato; 3 cups vegetable broth instead of water; added some frozen spinach, thawed and squeezed and pureed only half.

Dec 13, 2002

This recipe is simply "TOP NOTCH"! I wanted to surprise my wife before she came home and I had our 2 year old with me. He helped me with getting all the ingrediants from the fridge and even helped me with the peeling the potatoes. I would have to rate this recipe a five star! Great choice for all then men out there to surprise their wives on a cold winter day.


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  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 33.3 g
  • 11%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 729 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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