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Puree of Carrot Soup

18 October 2010

This recipe brings back memories of the pureed vegetable soups we were served so often in French school – simple, colorful, and full of flavor. Now that I’m an adult, I realize an additional value: they’re good for you, too. Pureeing vegetables is a great way to slip them stealthily into your family’s diet. I don’t think my 6-year-old nephew even realized there were veggies in this soup when he gave it a thumbs-up!

Gluten-free

INGREDIENTS Carrot Soup Ingredients

1lb fresh carrots, peeled and cut into 1 inch chunks

1 medium Russet potato, peeled and cut into 1 inch chunks

1 medium onion, peeled and roughly chopped

1 clove garlic, peeled and crushed

2 Tbsp unsalted butter

½ cup dry white wine

1 qt (32 oz) low-sodium chicken broth

Kosher salt to taste

Ground white pepper (optional)

Dash of sugar

Dash of nutmeg

PREPARATION

1. In a heavy-bottomed pot, heat butter over low-to-medium heat. Add onion, garlic and carrots and cook for 4 minutes or until onion is slightly translucent, stirring often.

2. Add wine and cook for another 3-4 minutes or until wine has reduced to about ¼ cup. Add broth and potato. Increase heat to medium-high and bring to a boil. Then lower heat and simmer for 15-20 minutes or until carrots and potatoes are soft enough to be pierced easily by a knife but not mushy.

3. Remove from heat and puree in a blender, working in batches if necessary.

Puree of Carrot SoupCaution: Place a towel over top of blender and secure it with your hand before blending. Without the towel, the hot contents can blow off the top and cause a “soup explosion.” Also, start blending on a low speed for a couple of seconds, then carefully lift lid to let out steam. Put lid back on and resume blending.

4. Return pureed soup to pot and bring to a simmer again.

5. Season to taste with salt, pepper, and sugar (to cut tartness). Add a dash of nutmeg. Serve with croutons if desired.

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3 Comments to “Puree of Carrot Soup”

  1. I am trying this tonight!
    Thanks

  2. I really want to try this. I have a ton of carrots that would appreciate being used in this delicious fashion.

    • I’m going back and forth on the low-sodium vs. normal chicken broth on this recipe. Theoretically I guess it’s best to go with low-sodium and then salt to taste, which is what I’ve done the last few times I’ve made it, but previously I used the normal stuff and I think I liked the taste better. Maybe you can weigh in. Miss you guys! Is Boo in Hawaii?

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