Total Time
45mins
Prep 5 mins
Cook 40 mins

Refer to recipe for variations.

Ingredients Nutrition

Directions

  1. Heat butter over medium heat. Add onions and sauté till soft light brown (about 5 mins).
  2. Stir in wine and carrots and cook till wine evaporates (30 seconds).
  3. Add the stock, salt, pepper and nutmeg to the pot. Bring to a boil, reduce the heat, cover and simmer until carrots are tender (20-25mins).
  4. Puree the mixture in a blender adding milk until its smooth.
  5. Return to clean pot to bring to a boil.
  6. If too thick add some more milk / stock.
  7. Warm over low heat after refrigeration.
  8. Pureed Carrot with Ginger Soup: add 1 tbsp finely minced ginger to onions after they have sautéed for 4 minutes Proceed as directed, omitting nutmeg.
  9. Pureed Curried Carrot Soup: add 1 1/2 tsp of curry powder to the onions after they have sautéed for 4 minutes Proceed as directed, omitting nutmeg.
  10. Pureed Carrot Soup with Orange: Follow recipe for normal carrot soup, using OIL instead of butter and adding 2 tsp of minced orange zest to the onions after they have sautéed for 4 minutes Proceed as directed, stirring in 2 tbsp of orange juice when adjusting seasoning.

Reviews

(1)
Most Helpful

An unusual soup, but since I particularly like carrots, it was well worth trying! I made the Carrot & Orange version & enjoyed that combo! I added a bit more OJ, & the texture & consistency was just fine, & the recipe worth making again! [Tagged, made & reviewed for one of my adopted orphans in the current Pick-A-Chef]

Sydney Mike October 27, 2008

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