Silky Carrot Soup with Spiced Beef and Pine Nuts
The cozy bowl you didn’t know you needed: ultra-creamy carrot soup topped with warmly spiced ground beef, toasty pine nuts, lemony brightness, and a cool swirl of yogurt. Scoop it all up with warm flatbread and you’ve got a weeknight dinner that feels like a night out. Kids can keep it simple with soup and bread; grown-ups can go all-in on toppings.
Why you’ll love it
- Fast and doable: about 40 minutes
- Short ingredient list, big flavor
- Build-your-own toppings
- Silky, savory, bright, and perfectly toasty
Details
- Author: Lindsay
- Yield: 5 servings
- Total time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Rating: 5.0 (10 reviews)
Ingredients (US)
Carrot Soup
- 1 tablespoon olive oil
- 1 yellow onion, sliced
- 2 pounds carrots, peeled and cut into chunks
- 2 tablespoons Better Than Bouillon beef flavor base
- 2 teaspoons hot Madras curry powder (regular curry works, too)
- 1 (14-ounce) can coconut milk
- 3 1/2 cups water
Spiced Ground Beef and Pine Nuts
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 tablespoon tomato paste
- 2 teaspoons Better Than Bouillon beef flavor base
- 1 teaspoon garam masala
- 1/3 cup pine nuts
- 1/4 cup finely chopped parsley
- Lemon zest, to taste
- Kosher salt and black pepper
For serving
- Thinly sliced shallot
- Plain yogurt
- Warm flatbread
Instructions
- Start the soup
- Heat olive oil in a soup pot over medium-high heat.
- Add onion, carrots, bouillon, and curry powder. Sauté 3–5 minutes until fragrant.
- Simmer
- Add water and bring to a simmer. Cook 15 minutes, until carrots are tender.
- Blend
- Stir in coconut milk. Blend with an immersion blender until completely smooth and silky. Taste and season if needed.
- Cook the beef
- Heat olive oil in a large skillet over medium-high heat. Add ground beef, season with a pinch of salt and pepper, and brown until cooked through.
- Add spices and finish
- Stir in tomato paste, bouillon, and garam masala. Cook 2–3 minutes.
- Add pine nuts, parsley, and lemon zest. Sauté another minute until toasty and fragrant. Adjust salt and pepper to taste.
- Serve
- Ladle soup into bowls. Top with a generous scoop of the spiced beef, a swirl of thinned yogurt, and a handful of shallots. Add flatbread for dunking.
Notes and tips
- Yogurt swirl: Thin plain yogurt with a bit of water so it drizzles easily.
- Heat level: Use regular curry powder for milder heat; add a pinch of chili flakes for more.
- Make-ahead: Soup and beef can be made a day ahead; rewarm gently and toast pine nuts just before serving.
Keywords: carrot soup, spiced ground beef, pine nuts, creamy carrot soup, weeknight dinner
More creamy veggie-packed soups
- Sweet Potato Soup with Cauliflower Crumbles
- 5-Ingredient Tomato Soup
- Golden Soup
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