Carrot soup is a classic French dish. Soups with thick consistencies, like this recipe, are called potage. Carrot soup is referred to in French as potage Crécy (or potage de Crécy) for the city where it originates, Crécy-en-Ponthieu. The city is situated in the carrot-growing region of northern France. In the United States, a recipe for carrot soup was published in a Boston cookbook as early as 1830. The modern sweet orange carrot was not developed until the 16th century. Carrots are believed to have arrived in the New World with European explorers in the late 15th century. They were growing in Mexico by the 1600s. Native Americans are known to have grown the versatile root vegetable as well.
Recipe Servings: 8
Ingredients
- 1 Tbsp butter
- 1 Tbsp extra virgin olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 garlic cloves, chopped
- 1 tsp fresh thyme or parsley, chopped
- 5 cups carrots, chopped
- 2 cups water
- 4 cups chicken broth
- ½ cup half and half (optional)
- ½ tsp salt
- Freshly ground pepper, to taste
Directions
- Combine butter and oil in a pot and set it over medium heat.
- Add onion and celery and cook until softened, about 4–6 minutes, stirring occasionally.
- Add garlic and thyme (or parsley) and cook about 10 seconds.
- Stir in carrots, water, and broth and bring to a boil over high heat. Reduce heat to a simmer and cook until carrots are very tender, about 25 minutes.
- Puree soup in a blender, working in batches, until completely smooth.
- Return soup to the pot set over low heat and stir in half and half, if using, along with the salt and pepper.
- Ladle hot soup into bowls and serve immediately.
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