Rating: 3.71 stars
38 Ratings
  • 5 star values: 9
  • 4 star values: 14
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 0

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, The Martha Stewart Show, Episode 4089

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Read the full recipe after the video.

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews (2)

38 Ratings
  • 5 star values: 9
  • 4 star values: 14
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 0
Rating: 4 stars
08/11/2014
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!
Rating: Unrated
09/29/2010
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.