Simple Carrot Soup Recipe
The recipe for this soup has been a part of my recipe collection in the past 15 years or so. Every winter I make it, at least once. It has seasonal ingredients, and is simple and easy to make.
Ingredients
- 2 shallots, finely chopped
- 1 tbsp butter
- 1 cup white wine
- 1 quart chicken stock
- 1 lb. pumpkin, peeled and diced
- 1 lb. yams, peeled and diced
- 3 potatoes, peeled and diced
- 3 carrots, peeled and diced
- Nutmeg, grated
- Salt
- Black pepper
- Water/milk/heavy cream/chicken stock for thinning the soup – optional, if needed
- Sour cream and chives, for serving
Instructions
- In a medium size pot, sauté the onions in the butter over medium heat.
- Add all the other ingredients. Bring to a boil and then cook over low heat for 40-50 minutes, or until vegetables are soft.
- Let cool a bit. Mash with potato masher or puree in a food processor or using a hand mixer to desired consistency. Add water/milk/heavy cream/chicken stock to thin the soup, if needed.
- Serve with a dollop of sour cream and chives.
Notes
Oh, I almost forgot – For this Simple Carrot Soup Recipe, a few drops of truffle oil just before serving (in each soup bowl, not in the soup pot), will add a heavenly touch.
Bon appétit,
Nurit
Nurit