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


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

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

  • Before serving, prepare breadcrumbs: Heat olive oilin 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)

50 Ratings
  • 5 star values: 9
  • 4 star values: 11
  • 3 star values: 16
  • 2 star values: 7
  • 1 star values: 7
Rating: Unrated
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
Rating: Unrated
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!