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Warm up on a cool evening with this nutritious -- and delicious -- recipe for carrot soup, courtesy of Martha's personal chef, Tony Esnault.

Source: The Martha Stewart Show, February Winter 2009
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38
  • MargaretBKelly
    11 AUG, 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!
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  • mllefantine
    29 SEP, 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.
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