Carrot Soup

This carrot soup combines fresh carrots with a velvety velouté base. This recipe is popular in French cuisine and is a classic soup served that makes an excellent starter to an elegant meal. The technique used in this recipe involves pureed carrots blended into a puree. The velouté base is made from a roux of butter and flour, to which chicken or vegetable stock is added, creating a rich and velvety texture.

Carrot soup has been around for centuries and is a staple in many cultures. This recipe originated in France, where it was served as a delicate appetizer in fine dining establishments. Over time, the recipe has been adapted to include different spices and ingredients, such as ginger, cumin, and curry. This versatile recipe can be served hot or cold, depending on the season. The sweetness of the carrots combined with the creamy velouté base makes for a delicious and comforting soup that is sure to satisfy any palate.

SoupVegetablesFrenchMother Sauces

Prep Time: 10 min

Cook Time: 30 min

Total Time: 40 min

Yield: 2 servings

A bowl of pureed carrot soup.

Ingredients

  • 1 cup of carrots, sliced
  • 2 cups of water
  • ½ cup of Sauce Velouté
  • ½ cup of cream
  • 1 egg yolk
  • Salt
  • Black pepper
  • Thyme
  • Parsley

Equipment

  • Blender

Instructions

Setup

  1. 1.
    Simmer the carrots in boiling water until tender.
  2. 2.
    Drain carrots, but keep ½ cup of the liquid from the pot.
  3. 3.
    Puree carrots with ¼ to ½ cup of the pot liquid.

Base

  1. 4.
    Add the pureed carrots to a saucepan.
  2. 5.
    Add ½ cup of velouté.
  3. 6.
    Add salt, pepper, thyme, and parsley to taste.
  4. 7.
    Stir the ingredients together and let it simmer.

Finish

  1. 8.
    Heat ½ cup of cream and whisk in the egg yolk.
  2. 9.
    Slowly add the cream mixture to the carrots and whisk together.
  3. 10.
    Increase the heat to low and let the soup reduce until it has reached the desired consistency.
  4. 11.
    Serve as it is or puree it for extra smoothness.
  5. 12.
    Garnish with chopped parsley.

Notes

  • Try with mashed roasted garlic in puree.
  • Blending at the end makes it frothy. Try a stick blender to puree better or to blend before serving
  • Try adding more than ¼ cup of water to the blender. Carrots tend to get stuck on the sides when pureeing in a blender.