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Velvety Carrot Soup

Warm up on a cool evening with this nutritious -- and delicious -- recipe for carrot soup, courtesy of Martha's personal chef, Tony Esnault.

  • servings: 4

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Ingredients

  • 3 tablespoons unsalted butter
  • 2 pounds carrots, preferably with stems, peeled and sliced 1/2-inch thick on the bias
  • 1/4 cup diced onion
  • 1 clove garlic, chopped
  • 1 teaspoon chopped fresh ginger
  • Pinch of sugar
  • Coarse salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 2 parsnips, peeled and sliced crosswise into 1/2-inch rounds
  • 1 teaspoon white-wine vinegar
  • 2 cups homemade or store-bought low-sodium chicken broth
  • 3/4 cup milk
  • 1/4 cup flat-leaf parsley leaves, thinly sliced

Directions

  1. Step 1

    In a medium-size saucepan with a lid, melt butter over medium heat. Reserve 1/2 cup carrots and add remaining carrots to saucepan along with onion, garlic, ginger, sugar, 2 teaspoons salt, and a pinch of pepper; stir to combine. Reduce heat to medium-low, cover, and cook until carrots are soft, 10 to 15 minutes.

  2. Step 2

    Meanwhile, heat oil in another medium-size saucepan over medium heat. Add reserved 1/2 cup carrots, parsnips, and season with salt and pepper. Cook, stirring, until they begin to color slightly, about 2 minutes. Cover and cook until tender, about 5 minutes more.

  3. Step 3

    Increase heat to medium-high and add vinegar, stirring to coat; cook for 1 minute. Remove from heat and divide vegetable mixture evenly between 4 soup bowls.

  4. Step 4

    Add chicken broth and milk to carrot and onion mixture; season with salt and pepper. Bring to a boil and working in batches, transfer to the jar of a blender (do not fill more than halfway); loosely cover and carefully puree until very smooth and frothy. Pour soup over vegetables in soup bowls and garnish with parsley. Serve immediately.

Source
The Martha Stewart Show, February Winter 2009

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Reviews (2)

  • 11 Aug, 2014

    This was very tasty; I liked the balance of chicken and carrot flavors and the creamy texture. The recipe didn't seem to make much, but suppose it could would serve as a very light appetizer for four. I ate about half of it for dinner as was still hungry afterwards. (Note: I subbed coconut milk for regular milk, used just a shake of salt when it called for 2 teaspoons, and used extra carrots instead of parsnips.) Like the earlier commenter noted, go light on the salt!

  • 29 Sep, 2010

    I tried out this soup, but it was WAY too salty. Definitely only use about 1/4 teaspoon, not the full 2 teaspoons the recipe calls for. It's hard to comment on the soup otherwise, because all I could taste was the salt. I used organic, heirloom carrots, so I left the skins on. The texture was still lovely and I couldn't tell the skins had been left on.