Carrot & Sunchoke Soup

Sunchoke is the star of this delicious fall soup. (They're also sometimes called Jerusalem artichokes.)
Publish date:
Carrot & Sunchoke Soup in three white bowls

Recipe by Alexa Weibel

Start to Finish: 25 minutes

Servings: 4


  • 1 lb. carrots, peeled

  • 1/2 lb. sunchokes (sometimes labeled Jerusalem artichokes), peeled

  • 1 large white onion

  • 2 cloves garlic

  • 5 tbsp. olive oil

  • 2 tsp. ground coriander

  • 1/2 tsp. ground turmeric

  • 5 1/2 cups chicken stock

  • Greek yogurt and sumac (optional), for garnish


Roughly chop carrots, sunchokes, onion, and garlic. Pulse in food processor until finely chopped. In pot, stir vegetables, oil, and spices over medium-high until fragrant, about 5 minutes; season. Add stock. Boil over high until vegetables are tender, about 15 minutes. Puree soup. (Add water if soup is too thick.) Season and divide among bowls. Top with yogurt and sumac.