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.
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
- 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.
- 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.
- 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.
- 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.
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