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Creamy Carrot-Quinoa Soup with Zesty Gremolata

Creamy Carrot-Quinoa Soup with Zesty Gremolata Related:   appetizers, gluten-free, kid-friendly, pareve, Passover, soups, vegan

Prep time: 10 minutes

Cook time: 1 hour

Yield: 4-5 servings

Just a few simple pantry ingredients are needed to become a vibrant-colored soup to enjoy for a light lunch or evening meal. Dairy-free soups often get their creaminess from puréed beans; however, in this kosher-for-Passover recipe, puréed quinoa gives the soup the right amount of silky texture! Topped with a simple gremolata, this soup feels elegant and looks beautiful on any holiday table. Use organic ingredients whenever possible.


  • Soup
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 pound carrots, ends removed and cut into 2-inch pieces
  • 1 teaspoon ground turmeric
  • 1 teaspoon sea salt, or more, to taste
  • Freshly ground black pepper, to taste
  • 6 cups water
  • 2 cups cooked quinoa
  • Gremolata
  • 4 scallions, finely chopped
  • ½ cup parsley, finely chopped
  • 2 tablespoons lemon zest
  • ½ cup cooked quinoa
  • Sea salt, to taste


  • Heat olive oil in a large soup pot over medium-high heat. Once hot, add the onion and sauté until softened, approximately 8 to 10 minutes. Stir frequently to prevent onion from burning. Add the chopped garlic and continue to sauté for an additional 2 minutes.
  • To the pot, add the carrots, turmeric, 1 teaspoon sea salt, freshly ground black pepper (if desired) and the water. Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 30 minutes. At the end of the cook time, add the cooked quinoa to the pot. Remove from the heat and allow to cool for 10 to 15 minutes.
  • While the soup is simmering, make the gremolata. In a small bowl, combine the scallions, parsley, lemon zest and ½ cup cooked quinoa. Toss gently and taste. Add a pinch or two of sea salt, if desired. Set aside until ready to serve the soup.
  • Using a high-speed blender, purée the soup, in batches. Return the puréed soup to the pot and heat gently. Taste for seasoning and adjust, if needed, by adding additional sea salt and freshly ground black pepper.
  • To serve, ladle the soup into bowls and top with a generous spoonful of the gremolata.
  • Notes:
    • You can easily double the soup to make additional servings.
    • The soup can be prepared 2 or 3 days before serving; chill in a covered container in the refrigerator or freeze for up to 1 month.
    • The gremolata tastes best on the day the soup is served—if making soup in advance, make the gremolata just prior to serving.

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