Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Carrot and Carrot Juice Soup
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 196
- Total Fat
- 9 grams
- Saturated Fat
- 5.5 grams
- Cholesterol
- 23 milligrams
- Sodium
- 276 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 5 grams
- Protein
- 3 grams
- Sugar
- 12 grams
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 196
- Total Fat
- 9 grams
- Saturated Fat
- 5.5 grams
- Cholesterol
- 23 milligrams
- Sodium
- 276 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 5 grams
- Protein
- 3 grams
- Sugar
- 12 grams
Ingredients
3 tablespoons butter
2 shallots, minced
1 pound/450 g carrots, peeled and chopped
3 cups/750 ml carrot juice
Salt
Lemon juice, to taste
Fresh chopped chervil, for garnish
Directions
- 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.
