i have shared my recipe for carrot soup once before, back in 2009. wow, that was a long time ago. i figured that i should re-share it now, since it is one of my most requested recipes and also because the recipe has changed a little bit over the years.
i started making this soup in my early twenties after eating a delicious carrot soup in a fancy restaurant, while living in florida. i craved that soup day after day. since the restaurant's soup changed daily and there was no "soup schedule" in place, i sadly never got to have it again. after an extreme craving, i decided to try to recreate it myself. i researched online, looked through various cookbooks and started playing around with other carrot soup recipes. after several failed attempts, i finally came up with my own simple recipe and i think it's just as good, if not better than the original bowl i had so long ago.
i make this soup two to three times a month and for most holidays. it's very simple, full of flavor and the ultimate comfort food. the kids love it and we rarely have leftovers.
carrot soup
you will need:
8-10 unpeeled carrots, washed and sliced
1 large yellow onion, diced
2 cloves of garlic, minced
6 cups of chicken stock (you can substitute vegetable stock but i prefer using the chicken)
4 tbsp grape seed oil or butter
1 1/2 tsp marjoram
1 1/2 tps parsley
1 tsp thyme
1 1/2 tsp dill
1/2 a cup of heavy cream
salt & pepper to taste
heat grape seed oil or butter. add onion, stirring occasionally until golden. add garlic and cook for approx. one to two minutes making sure it does not burn. add carrots, chicken stock and spices. bring to a low boil and then simmer on low heat for 45 minutes. add heavy cream and let simmer for an additional 15 minutes. using an immersion blender
*note: the old version of this soup called for cornstarch to thicken it. i have found that this is unnecessary and the taste is much better without.