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Author Notes: A perfect example of "less is more". Carrots abound at the greenmarket these days, and I wanted to create a carrot soup. A dear friend, and former chef, gave me a few tips on how to turn humble carrots - still dark with dirt - into a dynamite soup. It's all in minimal ingredients, careful cooking, and a few accessories at the end. Hope you enjoy. —nadiact
Serves 4 generously
- A few generous glugs of high quality olive oil
- 1 medium sweet onion (like vidalia), diced
- good amount of salt
- 5 large carrots, peeled and cut into 1-inch chunks
- 1 quart organic chicken broth, like Pacific brand (or homemade stock)
- 1 squeeze of lemon
- 1 slick of heavy cream
- salt to taste
- heat the olive oil in a large, heavy-bottomed pan over medium heat.
- add the diced onion with plenty of salt, and cook until softened, about 10 minutes. be sure to look carefully after the onions, as they should not brown. we want to bring out their sweetness slowly.
- add the cut-up carrots to the onion mixture, then cover with the quart of chicken stock. bring to a boil, then lower the heat to simmer.
- let the carrots cook until perfectly soft - not al dente and not too mushy, about 45 minutes.
- using an immersion blender, gently break up the carrots and puree soup until no more pieces are left. taste and adjust salt as needed.
- spoon into bowls, add a squeeze a lemon and a slick of cream. serve and enjoy.
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A better, more carrot-y carrot cake
A more carrot-y carrot cake.
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