Carrot Soup

August 12, 2015


Carrots are a root vegetable usually orange in color but can also be found in other colors including white, yellow, red, or purple. Carrots are best stored in water to keep their moisture and crispiness. 1 cup of chopped carrots are 52 calories and very low in saturated fat and cholesterol. Carrots are high in Vitamin A which improves vision, prevents cancer, anti-aging, prevents strokes, prevents heart disease, promotes healthy teeth and gums, and is used as an antiseptic (prevents infection). They are also a good source of Thiamin, Niacin, Vitamin B6, Folate and Manganese They have a very high content of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K and Potassium.


Preparation time: 10 minutes

Cook time: 45 minutes

Serves: 6 to 8



  • 4 tablespoons butter

  • 2 medium onions, sliced

  • 1 sprig thyme

  • 2 1/2 pounds carrots, peeled and sliced (about 6 cups)

  • Salt

  • 6 cups chicken broth




In a heavy-bottomed pot, melt the butter. When it starts to foam, add the onions and thyme and cook over medium-low heat until tender, about 10 minutes. Add the carrots, season with salt and cook for 5 minutes. Pour in the broth, bring to a boil and then simmer until the carrots are tender, about 30 minutes. Season to taste with salt. For a smooth soup, use a blender and purée until smooth. Serves 6 to 8.




  • Garnish with crème fraîche seasoned with salt, pepper and chopped herbs.

  • Add 1/4 cup basmati rice with the carrots, use water instead of broth, add 1 cup plain yogurt just before puréeing and garnish with mint.

  • Cook a jalapeño pepper with the onions, add some cilantro before puréeing and garnish with chopped cilantro.


Adapted from “The Art of Simple Food: Notes, Lessons and Recipes from a Delicious Revolution,” by Alice Waters.


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