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.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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By janetm52
Columbia, IL
on September 09, 2010
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All it needed was a dollop of sour cream and some snipped chives or cilantro... love this simple, elegant and delicious carrot soup! I had to call it 24-carrot soup because I used the small carrots from our vegetable garden!
By vontan_10870958
Lehigh Acres, FL
on February 25, 2010
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I really liked this, I substituted low sodium veg. broth since it's all I had, made the rest as the recipe stated. Used fresh carrots from the garden half white and half orange carrots, nice flavor even the other half liked it, and he wasn't to enthused about eating carrot soup when he saw what I was making. Only made a half recipe since I didn't want a ton of soup that I wasn't sure I'd like but this one's a keeper.
By concertmgr_12492923
Bellingham, 87
on January 13, 2010
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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.
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