Carrot Soup - A recipe

Carrot Soup - A recipe. 

I had a bunch of carrots hiding in the refrigerator and a new Vitamix blender.  A perfect match.

This recipe works with a Vitamix blender, or with slightly different steps for a regular blender or an  immersion blender.  This is my first time making carrot soup.  Super easy and very tasty.

Prep Time: 5 minutes
Cook Time: 20 - 40 minutes, depending on your blender

A Vitamix/Cuisinart cuts the cooking and prep time.  If you have an immersion or regular blender, see the bottom of this article.

6-8 Medium Carrots
3-4 Cloves Garlic
1 Finger of fresh ginger - about two inches long - (not dried ginger!)
4-6C Chicken Broth (or vegetable broth)
1 pint Half-and-Half
Parsley for garnish


1.  Chop carrots into big, bold pieces.  Do not bother peeling.

2.  Peel the ginger with a small knife.

If you have never worked with fresh ginger, this will be a treat.  As my friend Nick said, It is amazing.  You can find "hands" of ginger at the produce section.  Break-off as much as you need (a finger).  Dried or powdered ginger is not nearly as good - trust me on this.  Nick laughed when he first viewed this article: he doesn't bother peeling the ginger's skin.

3.  Peel garlic cloves.  No need to chop or mince.

(and again, Nick does not bother taking the paper off the garlic -- saying it 'whirls' so fine you'd never notice, plus extra fiber.  Nick is weird in this respect.)

4.  Toss carrots in Vitamix. 
     Starting at a slow speed, roughly chop until minced.

5.   Add garlic and ginger.
      Add 1C broth
      Increase speed, up to 8 or 10, until pureed, 
      adding broth if mixture is not liquefying.

I joked I was looking for stiff peaks

6.  Pour into a large, heavy sauce pan.
     Add remaining broth.  You want a medium-thick soup, not too thin.  I wing this.

     Bring to a simmer, stirring often, adding water or broth to keep from burning.
     Reduce heat
     Add 3-4 or-so Tablespoons of honey (wild guess is fine)
     Add a few large pinches of salt

     Cover with lid and cook on lowest heat for about 20 minutes.  Stir occasionally.

7.  Remove from heat and slightly cool before adding cream - you don't want to scare the cream.
     Stir in cream, adding as little or as much as you like, until the consistency and color pleases you.

8.  Garnish with course ground pepper and roughly-chopped parsley.

This is worthy of a second photo.

If you have an immersion blender or regular blender, make these adjustments:

A.  Cube the carrots into small 1/4" cubes.
B.  In a sauce pan, add broth.  Cook until al'dente.
C.  Add minced garlic and grated ginger.
      Add honey.
D.  Continue cooking until well past tender, which also gives the garlic time to calm down.
E.  Blend and follow the rest of the steps from above.

Admittedly, this article does not have much to do with photography.  All photos taken with cell phone.

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