Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Carrot Soup 3.2 (53) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Richard Gerhard Jung Servings: 6 This creamy soup is madewith beta-carotene-packed whole carrotsand carrot juice. It is sweetened withhoney and given zest with cumin. Ingredients 1 tablespoon unsalted butter 1 onion, coarsely chopped 1 pound carrots, peeled and chopped 2 cups freshly made or store-bought carrot juice (16 ounces) One 14 1/2-ounce can low-sodium canned chicken stock, skimmed of fat, plus more for thinning, if desired ½ teaspoon ground cumin 1 tablespoon honey 2 teaspoons coarse salt ¼ teaspoon ground white pepper 2 tablespoons half-and-half (optional) Chopped fresh chives, for garnish Ground cayenne pepper, for garnish Directions Heat the butter in a large saucepan over medium-low heat. Add the onion, and cook until translucent, about 5 minutes. Add the carrots, and cook until very tender, about 15 minutes. Do not brown. Add the carrot juice, stock, cumin, honey, salt, and white pepper. Bring to a simmer, and cook until vegetables are very soft, about 30 minutes. Remove from heat, and cool slightly. Puree in batches in a blender or food processor, filling no more than halfway. Return to pan, and warm over low heat, thinning with stock or water if needed. Stir in half-and-half, if using. Garnish with chives and cayenne, and serve. Rate it Print