Skip to main content

Favorite Carrot Soup

Notes

Recipe Notes

  • For more flavor, try adding 1 Tablespoon grated fresh ginger and 3 cloves minced garlic to the celery and onion in step 2. You can also add a few dashes of hot sauce or 1 Tablespoon apple cider or rice vinegar after blending the soup.
  • This recipe was inspired by Rabbit's Favorite Carrot Soup, found in the children's book Carrot Soup by John Segal. 

Ingredients

2 Tablespoons margarine or butter

2 stalks celery, chopped

1 large onion, chopped

2 pounds carrots, grated or chopped (about 7 cups)

6 cups (48 ounces) low-sodium broth (any type)

1 cup water

1/2 teaspoon salt

1/2 teaspoon pepper

2 Tablespoons chopped fresh parsley or dill or 2 teaspoons dried parsley or dill

Directions

  1.  Wash hands with soap and water.
  2. In a large pot, melt margarine or butter on medium heat. Add celery and onion and sauté until soft, 3 to 5 minutes.
  3. Add carrots, broth and water. Bring mixture to a boil, then reduce heat to low. Cover the pot and simmer for about 30 minutes.
  4. Remove pot from heat and uncover. Let the soup cool for about 5 minutes. Stir several times to help release heat.
  5. Puree the soup in batches in a blender, using the manufacturer's directions for pureeing hot liquids, or use an immersion blender. Add salt, pepper and parsley. Serve warm.
  6. Refrigerate leftovers within 2 hours.

Notes

  • For more flavor, try adding 1 Tablespoon grated fresh ginger and 3 cloves minced garlic to the celery and onion in step 2. You can also add a few dashes of hot sauce or 1 Tablespoon apple cider or rice vinegar after blending the soup.
  • This recipe was inspired by Rabbit's Favorite Carrot Soup, found in the children's book Carrot Soup by John Segal. 
Sopa de Zanahoria
Prep time: 20 minutes
Cook time: 1 hour
Makes: 10 cups
Nutrition Facts: View Label