Carrot Soup
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"Carrot Soup, Soup"
Serves 8 servings | Prep Time 5 minutes PT5M | Cook Time 45 minutes PT50M | SoupWhy I Love This Recipe
It is a great recipe to both eat and make!
Ingredients You'll Need
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
1 Freshly ground pepper to taste
Directions
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.
Stir in half-and-half (if using), salt and pepper.
Pairs Well With
Could pair with any vegetables on the side and have your soup as a main.
Questions, Comments & Reviews
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