Perfect for a snow day with the kids. Carrot soup is a soup prepared with carrot as a primary ingredient. It can be prepared as a cream- or broth-style soup. Additional vegetables, root vegetables and various other ingredients can be used in its preparation. It may be served hot or cold, and several recipes exist. Carrot soup has been described as a “classic” dish in French cuisine. The soup was eaten by King Edward VII every year on 26 August to commemorate the 1346 Battle of Crécy.
Yield: 3 servings
Total Time: 30 Minutes Prep Time: 15 Minutes Cook Time: 15 Minutes
- 1 Tablespoon of Butter
- 1 Tablespoon of Extra Virgin Olive Oil
- 1 Medium Onion, chopped
- 1 Stalk Celery, chopped
- 2 Cloves Garlic, chopped
- 1 Teaspoon of Chopped Fresh Thyme or Parsley
- 5 Cups of Chopped Carrots
- 2 Cups of Water
- 4 Cups of Reduced Sodium Chicken Broth, “no chicken” broth (see notes) or vegetable broth
- ½ Cup of Half and Half (optional)
- ½ Teaspoon of Salt
- Freshly Ground Pepper To Taste
Method of Preparation:
- Heat the butter and oil in a pot over a medium heat until the butter melts. Add onion and celery; cook, stirring occasional, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
- Stir in carrots. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes.
- Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half and half (if using), salt and pepper.
Notes: Chicken flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no chicken” broth, it can be found with the soups in the natural foods section of most supermarkets.