Some of Martha Stewart's carrot recipes include a roasted carrot soup and a curried version; there are also chilled variations. Chill any variation of Martha Stewart's carrot soups for at least three hours or overnight. To thin out each soup, add more broth until achieving the desired consistency.
To make Martha Stewart's traditional carrot soup, heat 1 tablespoon of unsalted butter on medium to low heat and cook 1 coarsely chopped onion until it becomes translucent. Toss in 1 pound of peeled and chopped carrots and cook for about 15 minutes until they become tender. Add 2 cups of carrot juice, 14 1/2 ounces of chicken stock, 1 tablespoon honey, 1/2 teaspoon of ground cumin, 2 teaspoons of salt and 1/4 teaspoon of black pepper.
Allow the mixture to simmer for about 30 minutes until the vegetables are soft. Puree the cooked and cooled mixture in a blender for the soup texture. Garnish with half and half, chives and cayenne pepper, if desired.
To make the roasted carrot soup, roast 1 onion cut into 8 wedges, 1 pound of peeled carrots cut into 2-inch chunks, 1 endive quartered lengthwise with 2 tablespoons of olive oil, and salt and pepper at 450 degrees F for about 30 minutes. Follow the previous recipe's sautéing and puree instructions to make the actual soup.
The curry recipe requires adding 1 teaspoon of curry powder in the first step of the traditional carrot soup recipe. Garnishes include lemon juice and cilantro.