Carrot Soup is a soup prepared with carrot as a primary ingredient. It can be prepared as a cream or broth style soup. Additional vegetables, root vegetables and various other ingredients can be used in its preparation.
Although the modern sweet orange carrot Soup was not developed until the 16th century, in the Low Countries, it has been represented as a tradition, and it was once customary for English people to eat Crécy soup annually on 26 August in commemoration of the anniversary of the Battle of Crécy, which occurred in Crécy, France on that date in 1346.
Carrot Soup Recipes
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1 teaspoon chopped fresh thyme or parsley
- 5 cups chopped carrots
- 2 cups water
- 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
- ½ cup half-and-half (optional)
- ½ teaspoon salt
- Freshly ground pepper to taste
Active 40 m / Ready In 50 m
- Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
- Stir in carrots. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes.
Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
- Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
Note: Chicken flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural-foods section of most supermarkets.
- Serving size: about 1 cup
- Per serving: 176 calories; 8 g fat(3 g sat); 5 g fiber; 22 g carbohydrates; 7 g protein; 39 mcg folate; 8 mg cholesterol; 9 g sugars; 0 g added sugars; 26,874 IU vitamin A; 13 mg vitamin C; 81 mg calcium; 1 mg iron; 486 mg sodium; 795 mg potassium
- Nutrition Bonus: Vitamin A (537% daily value), Vitamin C (22% dv)
- Carbohydrate Servings: 1½
- Exchanges: 1 vegetable, 1 fat