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April 4, 2012

Creamy carrot soup recipe: the people's choice

Carrot-soup-library

At the soup cook-off at our local library a couple of months ago, tasters voted this carrot soup winner of the People's Choice Award, and it's no secret why. Even after riding in the car and being reheated in a slow cooker, the soup delivered the smooth, creamy mouth feel and vibrant flavor you want from a carrot soup. Shredded zucchini, added towards the end of the cook time, added some color contrast, and a shot of salt and pepper highlighted the carrots' natural sweetness.

Carrot soup

Serves 6-8.

Ingredients

3 lbs carrots, diced
1 medium onion, diced
1 qt chicken broth, homemade or low-sodium store-bought
2 Tbsp butter
2 Tbsp all-purpose flour
2 cups light cream
1 zucchini, grated
Kosher salt and fresh black pepper, to taste

Directions

In a Dutch oven or heavy stock pot, add the carrots, onion and chicken broth. Bring to a boil, then reduce to simmer and cook until the carrots are tender.

With an immersion blender (or in a standing blender, in batches), purée until smooth. Transfer to a bowl, stir in the zucchini, and set aside.

In the same Dutch oven, melt the butter over medium heat. Stir in the flour, and cook for 1-2 minutes until the flour loses its rawness. Add the cream and whisk until the mixture thickens and bubbles (1 minute). Return the carrot purée to the pot, and stir. If the soup is too thick, add a bit more chicken broth or water. Season to taste with salt and pepper.

Serve hot, or refrigerate and serve cold.

Print recipe only.

Comments

1
Posted by: Shirley @ gfe | April 6, 2012 at 07:50 PM

This is such beautiful soup, Lydia. I know I would love it and I know exactly what you mean about the mouth feel and creaminess. I'm imagining it being very similar in that regard to the pumpkin soup I make. :-)

Shirley

2
Posted by: Lydia | April 7, 2012 at 07:14 AM

Shirley, there's something light and smooth and sweet about cooked carrots. Very much like pumpkin soup, but a bit more delicate, I think.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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