Chilled Carrot Soup


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


  • 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


  1. 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.

  2. 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.

  3. 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.

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