Preparing carrot soup is easy and requires little more than adding ingredients to a large pot and simmering until the vegetables are soft. For added creaminess, try adding some half-and-half.
Carrots are an excellent source of vitamins C and B6, iron, folate and a host of other nutrients. Carrot soup provides a new and unique way to benefit from the nutrients in carrots.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 50 minutes
Yields: 8 1-cup servings
Ingredients: (Please note all measurements are standard)
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 celery stalk, chopped
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon of fresh parsley or thyme, chopped
- 5 cups chopped carrots
- 2 cups water
- 1/2 cup half-and-half (optional)
- 4 cups chicken or vegetable broth. Reduced-sodium broth works best.
- 1/2 teaspoon salt
- ground pepper
Step 1: In a Dutch oven, heat the butter and olive oil until the butter melts. Add in the celery and onion and cook until softened over medium heat for 4 to 6 minutes. Add the parsley or thyme and the garlic and cook for around 10 seconds.
Step 2: Add the water, broth and carrots and bring to a simmer over high heat. Reduce the heat to maintain a simmer and cook until soft, about 25 minutes.
Step 3 Once soft, puree in small batches using a blender until smooth and creamy. Add in half-and-half if desired, and salt and pepper to taste. Serve immediately or make ahead and refrigerate for up to 4 days. This soup will last in the freezer for up to 4 months.