| Total: | 1 hr 5 min |
| Prep: | 10 min |
| Cook: | 55 min |
| Yield: | 4 to 6 first course servings |
Ingredients
- 3 tablespoons unsalted butter
- 1 medium Spanish onion, finely chopped
- 3 cloves garlic, finely chopped
- 10 medium carrots (about 1 3/4 pounds), peeled and cut into 1-inch slices (see note)
- 8 cups chicken broth, homemade or low-sodium canned
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon freshly squeezed lemon juice
- Freshly ground black pepper to taste
Instructions
- Heat the butter in a large soup pot over medium heat. Add the onion and garlic and cook, covered, stirring occasionally, until soft, about 7 minutes. Add the carrots and cook, covered, stirring occasionally, until somewhat tender, about 3 minutes more.
- Pour in the broth and the sugar. Season the soup with the salt. Bring to a boil, lower the heat, and simmer, covered, until the carrots are very soft, about 30 minutes. Remove from the heat and allow to cool.
- Working in batches, transfer the carrot mixture to a blender and puree until smooth.
- Return the carrot puree to the pot and reheat over medium heat. Stir in the lemon juice and season with pepper. Divide among warm soup bowls and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 244 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 16 g |
| Protein | 10 g |
| Cholesterol | 25 mg |
| Sodium | 855 mg |
Reviews
It was simple and the best soup I’ve ever had.
Excellent flavor! Followed almost exactly but used half vegetable stock and half chicken broth. Added a punch of ginger powder and thyme. Fabulous
For a surprisingly simple soup, this is delicious! I highly recommend!
Love this soup. Easy to make and delicious.
All it needed was a dollop of sour cream and some snipped chives or cilantro… love this simple, elegant and delicious carrot soup! I had to call it 24-carrot soup because I used the small carrots from our vegetable garden!
I really liked this, I substituted low sodium veg. broth since it’s all I had, made the rest as the recipe stated. Used fresh carrots from the garden half white and half orange carrots, nice flavor even the other half liked it, and he wasn’t to enthused about eating carrot soup when he saw what I was making. Only made a half recipe since I didn’t want a ton of soup that I wasn’t sure I’d like but this one’s a keeper.
I used a carrot crop from my backyard to make this soup. It is simple, enables the flavors of the carrots to shine, and absolutely delicious. You can cut time by steaming carrots after picking, having them ready to throw in the soup when you make it.
I like this kind of soup thicker and not as “soupy”, so I didn’t use all of the broth, about 5-6 cups (light and fat free, of course). Substituted olive oil for butter and only added about 1/2 the amount of onions. Skip the pinch of salt. If you have a hand blender it makes this a whole lot easier (get one, it makes a lot of things easier!). I also used a tablespoon of fresh lemon juice rather than a teaspoon. Served really hot it is delicious and a GREAT/not boring way to get a serving or two of carrots!
It is a pretty good soup, yet it did lack a creamier soup.
the first taste was good, but then I got tired of the taste very quickly.