Carrot Soup
This easy carrot soup recipe is a great way to use up a bag of carrots that were forgotten in your produce drawer. The carrots cook together with aromatics like onions, garlic and fresh herbs before being pureed into a silky smooth soup that's delicious for dinner or packed up for lunch.
This easy carrot soup recipe is a great way to use up a bag of carrots that were forgotten in your produce drawer. The carrots cook together with aromatics like onions, garlic and fresh herbs before being pureed into a silky smooth soup that's delicious for dinner or packed up for lunch.
Ingredients
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1 tablespoon butter
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1 tablespoon extra-virgin olive oil
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1 medium onion, chopped
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1 stalk celery, chopped
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2 cloves garlic, chopped
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1 teaspoon chopped fresh thyme or parsley
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5 cups chopped carrots
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2 cups water
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4 cups reduced-sodium chicken broth, "no-chicken" broth (see Note) or vegetable broth
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½ cup half-and-half (optional)
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½ teaspoon salt
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¼ teaspoon freshly ground pepper to taste
Method
- Heat 1 tablespoon butter and 1 tablespoon oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and 1 teaspoon thyme (or parsley); cook, stirring, until fragrant, about 10 seconds. Stir in carrots. Add 2 cups water and 4 cups 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 ½ cup half-and-half (if using), ½ teaspoon salt and ¼ teaspoon pepper.
