Recipe courtesy of Laura Calder

Carrot and Carrot Juice Soup

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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3 tablespoons butter

2 shallots, minced

1 pound/450 g carrots, peeled and chopped

3 cups/750 ml carrot juice


Lemon juice, to taste

Fresh chopped chervil, for garnish


  1. Melt the butter in a saucepan. Add the shallots and gently saute until soft. Add the carrots and pour over the juice. Season with salt and simmer until the carrots are very soft. Puree in a blender. Taste and adjust the seasonings with salt and lemon juice. Serve warm or cold with a garnish of chopped fresh chervil.