Chilled Carrot Soup

Name: Chilled Carrot Soup
Ingredients: 2 tablespoons unsalted butter; 0.25 cup diced onion; 2 pounds carrots, sliced ½ inch thick; 5.5 cups water; 1 tablespoon honey; Salt and pepper; 2 tablespoons olive oil; 0.5 cup fresh unseasoned coarse breadcrumbs; 2 tablespoons finely chopped fresh flat-leaf parsley; Thinly sliced baby carrots, for garnish

3.2

(50)

2 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

6

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

Ingredients

2 tablespoons unsalted butter
¼ cup diced onion
2 pounds carrots, sliced ½ inch thick
5 ½ cups water
1 tablespoon honey
Salt and pepper
2 tablespoons olive oil
½ cup fresh unseasoned coarse breadcrumbs
2 tablespoons finely chopped fresh flat-leaf parsley
Thinly sliced baby carrots, for garnish

Directions

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.