Carrot Soup

Total Time:
1 hr 5 min
10 min
55 min

4 to 6 first course servings

  • 3 tablespoons unsalted butter
  • 1 medium Spanish onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 10 medium carrots (about 1 3/4 pounds), peeled and cut into 1-inch slices (see note)
  • 8 cups chicken broth, homemade or low-sodium canned
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly squeezed lemon juice
  • Freshly ground black pepper to taste
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  • Heat the butter in a large soup pot over medium heat. Add the onion and garlic and cook, covered, stirring occasionally, until soft, about 7 minutes. Add the carrots and cook, covered, stirring occasionally, until somewhat tender, about 3 minutes more.

  • Pour in the broth and the sugar. Season the soup with the salt. Bring to a boil, lower the heat, and simmer, covered, until the carrots are very soft, about 30 minutes. Remove from the heat and allow to cool.

  • Working in batches, transfer the carrot mixture to a blender and puree until smooth.

  • Return the carrot puree to the pot and reheat over medium heat. Stir in the lemon juice and season with pepper. Divide among warm soup bowls and serve immediately.

  • Cook's Note: Choose carrots with perky green tops for optimum flavor.

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    This recipe is featured in:

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