Carrot Soup

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
55 min
Level:
--
Yield:
4 to 6 first course servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 55 min
Total:: 1 hr 5 min

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Ingredients

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

Directions

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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Comments & Reviews

recipe Carrot Soup
Sherry Bellingham, WA 01-13-2010
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simply perfect
Rated: 5 stars out of 5

I used a carrot crop from my backyard to make this soup. It is simple, enables the flavors of the carrots to shine, and... absolutely delicious. You can cut time by steaming carrots after picking, having them ready to throw in the soup when you make it. Read more
recipe Carrot Soup
Deana Philadelphia, PA 05-14-2008
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Great with a few modifications
Rated: 5 stars out of 5

I like this kind of soup thicker and not as "soupy", so I didn't use all of the broth, about 5-6 cups (light and fat free, of... course). Substituted olive oil for butter and only added about 1/2 the amount of onions. Skip the pinch of salt. If you have a hand blender it makes this a whole lot easier (get one, it makes a lot of things easier!). I also used a tablespoon of fresh lemon juice rather than a teaspoon. Served really hot it is delicious and a GREAT/not boring way to get a serving or two of carrots!Read more
recipe Carrot Soup
RITA oakland, CA 08-02-2007
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okay
Rated: 3 stars out of 5

It is a pretty good soup, yet it did lack a creamier soup.
recipe Carrot Soup
Anonymous 03-29-2007
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interesting taste
Rated: 3 stars out of 5

the first taste was good, but then I got tired of the taste very quickly.
recipe Carrot Soup
Anonymous 02-28-2007
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wow
Rated: 5 stars out of 5

The recipe was simple and very tasty. This is a soup I would make once a week in the winter. Thank you for this one
recipe Carrot Soup
Anonymous 11-29-2006
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healthy
Rated: 3 stars out of 5

this soup is interesting. It does not just taste like carrot. The lemon at the end adds a zing like none other. This... healthy tasty soup is good!Read more