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Oma's Easy German Carrot Soup
(Mohrrübensuppe / Karottensuppe)

My carrot soup recipe, aka Mohrrübensuppe, will probably become one of your favorites. Why? Because it's so wunderbar! It's not the regular creamy style, but it's chunky.

Ingredients:

• 1 pound (454 grams) beef brisket or other meat, cubed, (optional)
• 2 pounds (908 grams) frozen sliced carrots
• 2 pounds (908 grams) potatoes, peeled and cubed
• 1 medium onion, chopped
• 1-2 tablespoons (9 -18 grams) VEGETA food seasoning
• 1 bay leaf
• salt and freshly ground black pepper, to taste
• Maggi liquid seasoning, to taste (see hints below)

Instructions:

1. Place the meat, carrots, potatoes, and onions in a large soup pot. Add enough water to cover the meat and veggies. Add the VEGETA and bay leaf.
2. Bring to a boil. Reduce the heat to a simmer, cover, and cook for about 30 to 60 minutes, until the meat is cooked. The longer you let it cook, the more flavorful the soup will become.
3. Season with salt, pepper, and MAGGI, and serve.

Hints:

1. Both Maggi and Vegeta are very popular seasonings used in many German dishes. You can get them in my Amazon Storefront. 

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated: February 20, 2026