Recipe courtesy of Laura Calder

Carrot and Carrot Juice Soup

Name: Carrot and Carrot Juice Soup
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings

Nutrition Info

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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.