Carrot Soup
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons butter
- 2medium onions, sliced
- 1sprig thyme
- 2½pounds carrots, peeled and sliced (about 6 cups)
- Salt
- 6cups chicken broth
Nutritional analysis per serving (8 servings)
165 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 6 grams protein; 713 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy-bottomed pot, melt the butter. When it starts to foam, add the onions and thyme and cook over medium-low heat until tender, about 10 minutes. Add the carrots, season with salt and cook for 5 minutes. Pour in the broth, bring to a boil and then simmer until the carrots are tender, about 30 minutes. Season to taste with salt. For a smooth soup, use a blender and puree until smooth.
Private Notes
Comments
used olive oil instead of butter and water instead of broth- Sautéed carrots with dried thyme. added bit of dry sherry to deglaze- otherwise followed recipe. tasted fine- liked it
Adding a 1/2 cup of carrot juice for every lb of carrots takes it over the top. You can either place it in the cooking liquid or once the cooking has stopped. Depends on how "bright" you want the taste of carrots to taste. Making this for Thanksgiving Day and added approx. a 1" knob of sliced ginger to the cooking carrots. This recipe freezes beautifully.
Chicken broth is fine, but I prefer vegetable broth - it gives a brighter flavor.
Really good! I think the fresh chicken stock I made was the ticket! I halved the recipe without any issue and used the immersion blender on half - deliciously creamy and tasty. Added bits of left-over chicken, too.
Made this with what I had: carrots, celery, dried rosemary, butter, threw in some garlic with the onions. Homemade turkey bone broth and a little leftover store bought chicken stock. I blended half after it was done, combined them, added a tablespoon of heavy cream and a little grated Parmesan to my bowl, plus pepper and flaky sea salt. Omg! It’s so good. Such a good basic recipe that can be modified depending on tastes and what you have on hand.
This recipe worked very nicely for me - I blended the whole pot once the carrots were done and it came out nice and creamy. I used half butter and half olive oil. Carrots were fresh from the farmers market which I think is helpful. Will make again.