Just wait until you try this super easy, four ingredient carrot soup. It’s beautiful, it’s healthy, it’s gluten-free/vegetarian and it’s so YUMMY. Ready in under 30 minutes and packed with so much beta-carotene it will definitely give you night vision. Feel free to add some chopped ginger if you like carrot/ginger soup. Also, replace the butter with oil if you want to make it vegan. Chop, cook, puree….enjoy!
Carrot Soup
Author: Liza Cannata, Three Hungry Boys
Serves: 4 servings
Ingredients
- 1 cup chopped shallots (about 2 large)
- 2 tablespoons butter
- 1½ pounds carrots, peeled and chopped (about 6-8 large carrots)
- ½ teaspoon salt
- fresh ground pepper
- 2-3 cups chicken or vegetable stock (preferably homemade)
- fresh chives for garnish
Instructions
- Melt butter in a medium soup pot over medium heat.
- Add shallots and cook until soft, about 5 minutes.
- Add carrots, salt and pepper and stir to coat.
- Add enough stock to just barely cover the carrots.
- Bring to a boil, reduce heat to a simmer, cover and cook until carrots are soft, about 15 minutes.
- Remove from heat and transfer to a blender and puree until smooth, remembering to take caution when blending hot liquids.
- Transfer to clean pot and add water if necessary to thin soup. Adjust seasonings and serve with freshly snipped chives and a drizzle of olive oil.
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