Carrot Soup

a soup bowl containing carrot soup with croutons

Serves 2, but the recipe can be doubled to serve 4

We serve the carrot soup for a light lunch or as an evening snack.

This soup is very simple to make yet it is very tasty. The soup can change flavour from batch to batch depending on the sweetness of the carrots that you are using. Fresh carrots are usually the best. Although there have been times when we have been disappointed in the flavour of fresh carrots and have resorted to adding a little bit of honey to the soup.

The carrot juice we purchase is from Bolthouse farms. It is 100% carrot juice with no preservatives or other additives.

The soup is puréed to give it a very smooth texture. We do not bother to pour the puréed soup through a sieve. If there are a full small pieces of carrot that have not been totally puréed, who cares!

Ingredients

Directions

  1. In a medium sized pot melt the butter.
  2. Add the minced shallots and sauté until soft.
  3. Add the minced garlic and sauté for another minute.
  4. Add the carrots, carrot juice, salt and pepper. Bring to a boil, cover and simmer for 30 minutes or until the carrots are soft.
  5. Remove the pot from the heat and use a hand blender to purée the soup.
  6. Add the lemon juice.
  7. Taste and adjust the seasoning as necessary.
  8. Serve with the croutons.

Recipe Categories

Bon Appétit