Return to Content

Carrot Soup

Carrot Soup
1 vote, 5.00 avg. rating (89% score)
by

Yield: Serves 6-8

Simple ingredients joined in just the right proportions make this a splendid carrot soup -- thick and smooth, with a hint of sweetness. --Old Town Farm Lodge, Gassetts, Vermont
Carrot Soup

Ingredients:

  • 3 tablespoons butter
  • 6 large carrots, peeled and sliced
  • 2 medium onions, chopped
  • 1 large potato, peeled and diced
  • 4 cups beef broth
  • 1/2 teaspoon sugar
  • Salt and pepper to taste
  • Parsley or chervil

Instructions:

In heavy soup kettle melt butter, add carrots, onions, and potato, and cook over medium-high heat, stirring occasionally until lightly browned -- about 15 minutes. Add beef broth, then sugar and salt and pepper to taste. Bring to a boil, reduce heat to low, cover, and cook 15 minutes or till vegetables are tender. Puree in blender till smooth. Return to kettle, reheat, and serve garnished with parsley or chervil.
Updated Monday, April 28th, 2014
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350