Carrot Soup

carrot soup


  • 1 tbsp butter
  • 1 tbsp extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme or parsley
  • 5 cups chopped carrots
  • 2 cup water
  • 4 cups reduced-sodium chicken broth, “no-chicken” broth or vegetable broth
  • ½ cup half-and-half (optional)
  • ½ teaspoon salt
  • Freshly ground pepper to taste


  1. Heat the butter and oil in a oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 – 6 min. Add garlic and thyme (or parsley); cook, stirring, until fragrant about 10 s.
  2. Stir it in carrots. Add water and broth; Bring to a lively simmer over the heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 min.
  3. Puree the soup in batches in a blender until smooth. (Use cautions when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
  4. Cover and refrigerate for up to 4 days or freeze for up to 3 months.
  5. Ingredient Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural-foods section of most supermarkets.