Creamy Velvety Carrot Soup

27
Oct
2010
By | Posted in Food, Recipes, Seasonal

One of my favorite soups that warms my heart on those chilly days spent outside is a creamy, velvety carrot soup.

You will need :
  • 3 tablespoons unsalted butter
  • 2 pounds carrots, peeled and sliced 1/2-inch thick on the bias
  • 1/4 cup diced onion
  • 1 clove of garlic, chopped
  • Pinch of sugar
  • Coarse salt and freshly ground pepper (to taste)
  • 1 tablespoon olive oil
  • 2 medium potatoes, peeled and diced
  • 2 cups homemade or store-bought low-sodium chicken broth
  • 3/4 cup milk (2% or whole milk)
  • 1/4 cup flat-leaf parsley leaves, thinly sliced
    • Directions :

  • In a medium-size saucepan with a lid, melt butter over medium heat.  Add carrots and potatoes to saucepan along with onion, garlic, sugar, 2 teaspoons salt, and a pinch of pepper; stir to combine. Reduce heat to medium-low, cover, and cook until carrots are soft, 10 to 15 minutes.
  • Add chicken broth and milk to carrot and onion mixture; season with salt and pepper. Bring to a boil and working in batches, transfer to the jar of a blender (do not fill more than halfway); loosely cover and carefully puree until very smooth and frothy. Pour soup in bowls (or as shown below, in cups) and garnish with parsley and drizzle your olive oil. Serve immediately.
    • I suggest to accompany this dish with toasted Toasted Crostinis. Your guests will keep on asking for more.

    Let me know of your comments.

    Galia xox

    Comments (2) | Leave a comment »
    1. Genie
      2010/10/27 01:40 PM

      Yummo !!! I think I will be trying this Friday night. Got some friends coming over for a light supper. I will accompany this with cheese, crostinis (thanks for the idea), salad and some good wine. Thanks Boutique Onze.

    2. Natasha
      2010/11/17 05:26 PM

      I tried this recipe and it’s excellent ***** Galia .

      Thank you!

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