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Carrot Soup

November 21, 2014
by Cornelia Emlen
Serves: 6
Creamy and light; a wonderful soup for all seasons.
  • 4 tablespoons butter
  • 1 tablespoon oil
  • 1 onion, medium to large
  • 1 ½ pounds carrots, chopped
  • 3 cloves garlic, minced or pressed
  • 2 tablespoons fresh ginger, grated or chocked
  • 6 cups vegetable or chicken stock or water
  • 1 cup white wine
  • teaspoon +/-curry powder or cumin
  • 1 – 2 tablespoons lemon juice
  • salt and pepper, to taste
Farmers To You Ingredients:
  • onions, carrots, garlic, ginger, stock, oil
Other Fresh and Pantry Ingredients:
  • butter, wine, curry/cumin, lemon juice, salt and pepper
  1. Place oil and butter in heavy soup pot positioned over medium heat. When hot, add chopped onion, garlic, and ginger. Cook slowly until onion is translucent.
  2. Wash carrots and chop into small pieces. Add carrots to soup pot and cook for approximately 10 minutes before adding stock/water and white wine. Bring to a boil and then reduce to a simmer. Cook, uncovered, for approximately 45 minutes to an hour. Add lemon juice, salt and pepper and curry powder or cumin.
  3. In batches, puree soup in a food processor (or use an immersion blender). Return to the soup pot and adjust seasonings. Serve hot with a dollop of crème fraiche or yogurt. Wonderful with your favorite crusty bread.