11/12/2025
Join us in celebrating Native American Heritage Month with a creamy carrot soup created by Chef Walter Whitewater, a Navajo/Diné chef from Pinon, Arizona. This soup is not only rich in flavor but also packed with fiber, antioxidants, and other nutrients.
Check out more of Chef Whitewater's delicious traditional Native recipes here or pair this comforting soup with Chef Lois Ellen Frank’s Indian no-fry bread.
Chef Walter Whitewater’s Delicious Carrot Soup
Makes 12 servings
Ingredients
1 medium white onion, diced
1 tablespoon chopped garlic (approximately 2 large cloves of garlic)
2 pounds organic carrots, peeled and sliced
2 large sweet potatoes, peeled and diced
2 teaspoons finely grated fresh ginger (or add more ginger to taste)
1/3 cup golden raisins
9 cups water, separated
1 teaspoon kosher or sea salt
1 tablespoon chopped fresh parsley, or another fresh herb or greens for garnish
For the White Bean Puree Garnish
1 15.5-ounce can white cannellini beans, drained and rinsed
1 teaspoon lime juice
1 tablespoon finely grated fresh ginger
1/2 teaspoon kosher salt
Directions
Add onion to a soup pot and cook for several minutes over medium heat until onion is clear, adding water and stirring as needed to prevent sticking.
Add the garlic and cook for an additional minute, stirring to prevent burning. Add the carrots, potatoes, ginger, and raisins and cook, stirring occasionally, for 5 to 10 minutes, until the carrots have begun to soften.
Stir in 6 cups of the water. Cover and cook on low –to medium heat, stirring occasionally, until the vegetables are tender (approximately 45 minutes).
Put 1/2 of the cooked mixture into a blender with 1 cup of the water and process until smooth. Add an additional cup of water followed by the remaining soup mixture until you reach the desired consistency, adding more water if needed. Add the salt.
For the white bean puree garnish, place all ingredients into a blender and blend for several minutes until smooth. Using a spoon, place a dollop of the white bean puree on the top of the soup and swish with a spoon to spread it.
Serve the soup hot, garnished with parsley, fresh herbs, or microgreens if desired.
Nutrition Facts
Per serving (1/12 of recipe): Calories: 106, Fat: 0.3 g, Saturated Fat: 0.07 g, Calories From Fat: 2.5%, Cholesterol: 0 mg, Protein: 4 g , Carbohydrate: 23 g, Sugar: 8 g, Fiber: 5 g, Sodium: 431 mg, Calcium: 66 mg, Iron: 1.6 mg, Vitamin C: 9.2 mg, Beta-Carotene: 9,526 mcg, Vitamin E: 1.3 mg
Source: Chef Walter Whitewater of Red Mesa Cuisine, LLC
Please feel free to tailor this recipe to suit your individual dietary needs.
https://pcrm.widen.net/s/qdmwlvjxh2/recipes-from-chef-walter-whitewater
