Carrot Soup
This simple carrot soup is a delicious way to use up carrots you may have forgotten about in your produce drawer. The carrots are cooked with aromatics such as onions, garlic, and fresh herbs. They are then pureed to create a delicious soup for lunch or dinner.
Equipment
- 1 Dutch oven
- 1 Blender
Ingredients
- 1 tbsp butter
- 1 tbsp extra-virgin olive oil
- 1 medium onion chopped
- 1 stalk celery chopped
- 2 cloves garlic chopped
- 1 tsp fresh thyme or parsley chopped
- 5 cups carrots chopped
- 2 cups water
- 4 cups reduced-sodium chicken broth or vegetable broth
- 1/2 tsp salt
- Freshly ground pepper to taste
Instructions
- Butter and oil are heated in a Dutch Oven over medium heat, until the butter melts. Add celery and onion; cook over medium heat, stirring frequently, for 4 to 6 minutes. Stirring constantly, add garlic and thyme or parsley. Cook for about 10 seconds. Stir in carrots. Add water and broth, bring to a vigorous simmer on high heat. Reduce heat and maintain a lively simmer. Cook until the vegetables are very tender (about 25 minutes).
- Blend the soup in small batches until it is smooth. Puree hot liquids with caution. Add salt, pepper and half-and-half if desired.