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  • Writer's pictureThe Dietitian

Carrot Soup

This is one of my favorite soups! It is so simple yet delicious! It reminds me a little of a butternut squash soup, which is another favorite later in the fall/winter! This soup can be made when the carrots are fresh and then frozen to enjoy when the weather turns cold! This recipe comes from the cookbook of Alice Waters. Because it is simple, you can also use it as a starting base and add in more vegetables if you'd like.

Melt in a heavy-bottomed pot:

4 tablespoons (½ stick) butter

Add: I

2 onions, sliced

1 thyme sprig

Cook over medium-low heat until tender, about 10 minutes. Add:

2 ½ pounds carrots, peeled and sliced (about 6 cups)

Season with:


Cook for 5 minutes. Cooking the carrots with the onions for a while build flavor. Add:

6 cups broth

Bring to a boil, lower the heat, and simmer until the carrots are tender, about 30 minutes. When done, season with salt to taste, and puree if desired. (I enjoy the soup pureed, it gives it a wonderful, creamy texture!)

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