Carrot Soup Recipe
By Laila M.D. (2-2-24)
Ingredients:
#1: Heat butter and oil in a Dutch oven over medium heat until the butter melts.
#2: Add onion and celery; cook, stirring occasionally, until softened, about 4 to 6 minutes.
#3: Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
#4: Stir in carrots. Add water and broth; bring to a lively simmer over high heat.
#5: Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes.
#6: Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.)
#7: Stir in half-and-half (or milk of choice), salt and pepper.
- 1 tablespoon butter
- 1 tablespoon 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 cups water
- 4 cups vegetable broth
- ½ cup half-and-half (type of milk) (optional)
- Salt and Pepper
#1: Heat butter and oil in a Dutch oven over medium heat until the butter melts.
#2: Add onion and celery; cook, stirring occasionally, until softened, about 4 to 6 minutes.
#3: Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
#4: Stir in carrots. Add water and broth; bring to a lively simmer over high heat.
#5: Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes.
#6: Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.)
#7: Stir in half-and-half (or milk of choice), salt and pepper.
