Reviews (2) Add Rating & Review 38 Ratings 5 star values: 9 4 star values: 14 3 star values: 10 2 star values: 5 1 star values: 0 Martha Stewart Member Rating: 4 stars 08/11/2014 This was very tasty; I liked the balance of chicken and carrot flavors and the creamy texture. The recipe didn't seem to make much, but suppose it could would serve as a very light appetizer for four. I ate about half of it for dinner as was still hungry afterwards. (Note: I subbed coconut milk for regular milk, used just a shake of salt when it called for 2 teaspoons, and used extra carrots instead of parsnips.) Like the earlier commenter noted, go light on the salt! Martha Stewart Member Rating: Unrated 09/29/2010 I tried out this soup, but it was WAY too salty. Definitely only use about 1/4 teaspoon, not the full 2 teaspoons the recipe calls for. It's hard to comment on the soup otherwise, because all I could taste was the salt. I used organic, heirloom carrots, so I left the skins on. The texture was still lovely and I couldn't tell the skins had been left on.
Back to Velvety Carrot Soup All Reviews for Velvety Carrot Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 4091_020309_carrotsoup.jpg
Ingredients Ingredient Checklist 3 tablespoons unsalted butter 2 pounds carrots, preferably with stems, peeled and sliced 1/2-inch thick on the bias 1/4 cup diced onion 1 clove garlic, chopped 1 teaspoon chopped fresh ginger Pinch of sugar Coarse salt and freshly ground pepper 1 tablespoon olive oil 2 parsnips, peeled and sliced crosswise into 1/2-inch rounds 1 teaspoon white-wine vinegar 2 cups homemade or store-bought low-sodium chicken broth 3/4 cup milk 1/4 cup flat-leaf parsley leaves, thinly sliced
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 4091_020309_carrotsoup.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
4091_020309_carrotsoup.jpg
4091_020309_carrotsoup.jpg
Ingredients
Ingredients
- 3 tablespoons unsalted butter 2 pounds carrots, preferably with stems, peeled and sliced 1/2-inch thick on the bias 1/4 cup diced onion 1 clove garlic, chopped 1 teaspoon chopped fresh ginger Pinch of sugar Coarse salt and freshly ground pepper 1 tablespoon olive oil 2 parsnips, peeled and sliced crosswise into 1/2-inch rounds 1 teaspoon white-wine vinegar 2 cups homemade or store-bought low-sodium chicken broth 3/4 cup milk 1/4 cup flat-leaf parsley leaves, thinly sliced
Directions
In a medium-size saucepan with a lid, melt butter over medium heat. Reserve 1/2 cup carrots and add remaining carrots to saucepan along with onion, garlic, ginger, sugar, 2 teaspoons salt, and a pinch of pepper; stir to combine. Reduce heat to medium-low, cover, and cook until carrots are soft, 10 to 15 minutes.
Meanwhile, heat oil in another medium-size saucepan over medium heat. Add reserved 1/2 cup carrots, parsnips, and season with salt and pepper. Cook, stirring, until they begin to color slightly, about 2 minutes. Cover and cook until tender, about 5 minutes more.
Increase heat to medium-high and add vinegar, stirring to coat; cook for 1 minute. Remove from heat and divide vegetable mixture evenly between 4 soup bowls.
Add chicken broth and milk to carrot and onion mixture; season with salt and pepper. Bring to a boil and working in batches, transfer to the jar of a blender (do not fill more than halfway); loosely cover and carefully puree until very smooth and frothy. Pour soup over vegetables in soup bowls and garnish with parsley. Serve immediately.
Reviews (2)
Add Rating & Review 38 Ratings 5 star values: 9 4 star values: 14 3 star values: 10 2 star values: 5 1 star values: 0
Martha Stewart Member Rating: 4 stars 08/11/2014 This was very tasty; I liked the balance of chicken and carrot flavors and the creamy texture. The recipe didn't seem to make much, but suppose it could would serve as a very light appetizer for four. I ate about half of it for dinner as was still hungry afterwards. (Note: I subbed coconut milk for regular milk, used just a shake of salt when it called for 2 teaspoons, and used extra carrots instead of parsnips.) Like the earlier commenter noted, go light on the salt! Martha Stewart Member Rating: Unrated 09/29/2010 I tried out this soup, but it was WAY too salty. Definitely only use about 1/4 teaspoon, not the full 2 teaspoons the recipe calls for. It's hard to comment on the soup otherwise, because all I could taste was the salt. I used organic, heirloom carrots, so I left the skins on. The texture was still lovely and I couldn't tell the skins had been left on.
Reviews (2)
Add Rating & Review 38 Ratings 5 star values: 9 4 star values: 14 3 star values: 10 2 star values: 5 1 star values: 0
Add Rating & Review
38 Ratings 5 star values: 9 4 star values: 14 3 star values: 10 2 star values: 5 1 star values: 0
38 Ratings 5 star values: 9 4 star values: 14 3 star values: 10 2 star values: 5 1 star values: 0
38 Ratings 5 star values: 9 4 star values: 14 3 star values: 10 2 star values: 5 1 star values: 0
5 star values: 9 4 star values: 14 3 star values: 10 2 star values: 5 1 star values: 0
Martha Stewart Member Rating: 4 stars 08/11/2014 This was very tasty; I liked the balance of chicken and carrot flavors and the creamy texture. The recipe didn't seem to make much, but suppose it could would serve as a very light appetizer for four. I ate about half of it for dinner as was still hungry afterwards. (Note: I subbed coconut milk for regular milk, used just a shake of salt when it called for 2 teaspoons, and used extra carrots instead of parsnips.) Like the earlier commenter noted, go light on the salt! Martha Stewart Member Rating: Unrated 09/29/2010 I tried out this soup, but it was WAY too salty. Definitely only use about 1/4 teaspoon, not the full 2 teaspoons the recipe calls for. It's hard to comment on the soup otherwise, because all I could taste was the salt. I used organic, heirloom carrots, so I left the skins on. The texture was still lovely and I couldn't tell the skins had been left on.Martha Stewart Member
Rating: 4 stars 08/11/2014
This was very tasty; I liked the balance of chicken and carrot flavors and the creamy texture. The recipe didn’t seem to make much, but suppose it could would serve as a very light appetizer for four. I ate about half of it for dinner as was still hungry afterwards. (Note: I subbed coconut milk for regular milk, used just a shake of salt when it called for 2 teaspoons, and used extra carrots instead of parsnips.) Like the earlier commenter noted, go light on the salt!
Rating: 4 stars
Rating: Unrated 09/29/2010
I tried out this soup, but it was WAY too salty. Definitely only use about 1/4 teaspoon, not the full 2 teaspoons the recipe calls for. It’s hard to comment on the soup otherwise, because all I could taste was the salt. I used organic, heirloom carrots, so I left the skins on. The texture was still lovely and I couldn’t tell the skins had been left on.
Rating: Unrated
All Reviews for Velvety Carrot Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Velvety Carrot Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
