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Carrot Soup

  • Carrot Soup

We got this recipe from the back of a children's book we took out of the library and adapted it a little. Alleia ate it quite well after all the excitement of making it.

We halved the recipe and made a few other minor modifications and it turned out well, I thought. If you try it and like it you could double things again to keep some extra on hand.

1 pound carrots (washed and run through the food processor)

28 oz chicken broth

2 stalks celery (chopped)

1/2 large onion (chopped)

1/8 cup butter

salt + pepper

2 - 3 sprigs fresh dill or parsley (minced)

Sauté onion and celery in butter in large covered pot. Add carrot purée and broth and bring to a boil.

Reduce heat and simmer with pot covered for half an hour.

Let cool slightly (we removed the lid from the simmer about 10 minutes early and then added a few ice cubes at this stage) and purée until smooth.

Salt and pepper to taste. Add dill/parsley and serve.


Serves 5.

 

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