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Chilled Carrot Soup

This soup is the essence of carrots, but a sprinkling of breadcrumbs sauteed in olive oil adds crunch and just a hint of richness.

  • Servings: 6
Chilled Carrot Soup

Source: Martha Stewart Living, June 2009


  • 2 tablespoons unsalted butter
  • 1/4 cup diced onion
  • 2 pounds carrots, sliced 1/2 inch thick
  • 5 1/2 cups water
  • 1 tablespoon honey
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1/2 cup fresh unseasoned coarse breadcrumbs
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • Thinly sliced baby carrots, for garnish


  1. Melt butter in a medium saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add carrots, and cook for 2 minutes, stirring occasionally. Add water, and bring to a boil. Reduce heat, and simmer until carrots are very soft, 25 to 30 minutes.

  2. Filling a blender halfway and covering with a kitchen
    towel, puree soup in batches. Stir in honey, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.

  3. Before serving, prepare breadcrumbs: Heat olive oil
    in a medium-size saute pan over medium-high heat. Add fresh unseasoned coarse breadcrumbs.
    Stir constantly until toasted and golden brown, about 2 minutes. Transfer to a bowl, and let cool. Stir in finely chopped fresh flat-leaf parsley, and season with salt and pepper. Garnish each serving with 1 tablespoon breadcrumb mixture, and thinly sliced baby carrots if desired.

Reviews (2)

  • ariom1 6 Aug, 2012

    This soup was a life saver! During the hotest summer on record for us, I served this soup often at pool luncheons, adding a Greek yogurt topping.
    Many thanks

  • zeebee2010 18 Jul, 2009

    We love this soup! Great summer recipe. We deleted the onions on our first try and added a can of crushed pineapple and WOW! what a soup!

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