Kenwood Vineyards’ Spring Carrot Soup Recipe

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  • on APRIL 9, 2020
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Kenwood Vineyards’ Spring Carrot Soup Recipe

By WineCountry Collective April 9, 2020

Despite the stay-at-home ordinances and changes in daily routines (or perhaps because of?), we’re feeling extra motivated in the kitchen this spring. We tend to gravitate toward spring recipes that are as nurturing as they are delicious, and there’s just something extra comforting about soup. While carrots are a staple in many soup recipes, we love that they take center stage in this recipe from Sonoma’s Kenwood Vineyards. It’s a simple, yet satisfying soup, and is a perfect addition to your table this spring.

Kenwood Vineyards may specialize in producing wine that showcases the unique characters of Sonoma’s diverse appellations, but they also know a thing or two about food and wine pairings. Driven by the belief that great food doesn’t have to be complicated, they’re always coming up with tasty yet rustic pairings for their wines, such as this Spring Carrot Soup topped with sweet and savory granola.

Kenwood Vineyards
Photo courtesy of Kenwood Vineyards

Spring Carrot Soup


Carrot Soup:

  • 1 pound onion minced
  • 4 lbs. carrots, peeled and diced
  • 1 qt. chicken stock
  • 2 Tbsp crème fraîche
  • 1 bottle roasted sesame seed oil
  • 3 – 4 oz. goat cheese


  • 1 cup toasted pumpkin seeds
  • ¼ cup sesame seeds
  • 1 tspn salt
  • 1 Tbsp brown sugar
  • 1 tspn white pepper
  • 1 tsp ginger
  • 1 Tbsp honey
  • 1 Tbsp molasses
  • 2 Tbsp canola oil


  • Mix granola ingredients well and bake at 300 F until lightly caramelized and crunchy, approx. 6 – 10 minutes.
  • Sauté onions until cooked through. Add the carrots and stir until they start to break apart. Cover with chicken stock and simmer until soft, roughly 20 minutes. Blend the soup with crème fraîche and adjust seasoning with salt, sugar, and lemon juice. Note: you may not need all of the cooking liquid. Pass through a fine mesh strainer for ultra smooth consistency.
  • Whip goat cheese in an electric mixer until stiff peaks form.
  • Place some sesame seed granola on the bottom of a soup bowl. Quenelle the goat cheese and place on top. Pour the hot soup in a bowl, drizzle with roasted sesame seed oil, and garnish with some sesame seed granola.