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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
Velvety Carrot Soup

Source: The Martha Stewart Show, February Winter 2009


  • 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


  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. 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. 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. 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.

Reviews (2)

  • MargaretBKelly 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!

  • mllefantine 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.

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