Soups · Uncategorized

Carrot Country Dumpling Soup-$4.41 recipe/$0.74 serving



Homemade dumplings like these are a bit of a throwback, I rarely see them on menus or in cookbooks. But these pillowy bites have been a mainstay of frugal and poor people for hundreds of years. They are quick and easy to make, decidedly unfussy, and if you use non-dairy butter it is suitable for vegans! I’m always happy when I can share a recipe that comes in at under a dollar per serving, and I nailed it with this one, commercial canned soups can’t hit this price point, and of course they can’t replicate the taste either.


(for the soup)

8 cups vegetable stock ($0.32)

6 large carrots ($1.20)

4 large leeks ($2.00)

olive oil ($0.23)

1 tsp. onion powder ($0.03)

1 tsp. oregano ($0.03)

1 pinch ground cloves ($0.03)

(for the dumplings)

2 cups flour ($0.30)

3 tsp. baking powder ($0.23)

1 tsp. salt ($0.03)

1/2 tsp. sugar ($0.02)

1 1/4 cup boiling water

2 tbsp. butter ($0.20)

1 tsp. sage ($0.02)

1 tsp. dill ($0.02)

1 tsp. basil ($0.02)

Step by Step

1. Halve and slice your leeks. I only use the end, of the leeks- once the green color deepens it becomes tougher, I only use the white and light green part. Dice your garlic, and peel and chop your carrots. 


2. Saute garlic and leeks in some olive oil. I do this in the pot I will be making the soup in. Saute for high uncovered for 5 minutes. Then saute over low heat, covered, for an additional 5 minutes.  


3. Add vegetable stock, and carrots to pot. Cook over high heat, uncovered for 15 minutes. Lower heat slightly and cover, let cook for an additional 30 minutes. 

4Add in onion powder, oregano, and cloves. Let soup cool for a bit and use an immersion blender to puree. Be careful if the soup is hot, it could easily splash. Puree evenly and completely, so that the carrot stock becomes perfectly smooth and creamy. 

5. Keep soup on low heat uncovered as you make your dumpling dough.

6. Sift flour into large mixing bowl. Add in baking powder, salt, sugar, sage, dill, basil, boiling water, and non-dairy butter. Your dough will get nice and elastic, and that’s when it’s time to cook your dumplings. 

7. Turn the heat up on your soup pot, make sure it is strongly simmering. Spoonful by spoonful, take lumps of the dough and drop it into the carrot soup. I allow a few seconds between each dumpling, it gives them a moment to solidify before you drop in the next pocket of dough. Simmer for about an additional 10 minutes, and serve. 


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