Carrot Soup Recipe

Name: Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. butter or oil; 3 medium leeks, thinly sliced; 1 lb. carrots, thinly sliced; 1/2 lb. white potatoes, quartered; 1 large rib celery, thinly sliced; 5 c. defatted chicken stock; 1 1/2 tsp. dried tarragon leaves; salt to taste; 1/4 tsp. white pepper or to taste; 1/4 c. finely chopped watercress (to garnish); a little dried hot pepper (if desired)

Servings: persons

1 Tbsp. butter or oil
3 medium leeks, thinly sliced
1 lb. carrots, thinly sliced
1/2 lb. white potatoes, quartered
1 large rib celery, thinly sliced
5 c. defatted chicken stock
1 1/2 tsp. dried tarragon leaves
salt to taste
1/4 tsp. white pepper or to taste
1/4 c. finely chopped watercress (to garnish)
a little dried hot pepper (if desired)

1
Heat butter or oil in cooker.
2
Saute leeks for 2 minutes.
3
Add carrots, potatoes, celery, stock, tarragon, salt and pepper. Bring ingredients to boil.
4
Cover and cook over medium heat until carrots are very soft (about 20 minutes).
5
In blender or food mill, puree soup in batches.
6
Return soup to cooker to reheat before serving.
7
Garnish with watercress or tarragon (or parsley). Serves 6.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tbsp. butter or oil, 3 medium leeks, thinly sliced, 1 lb. carrots, thinly sliced, 1/2 lb. white potatoes, quartered, and more.

Yes, Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot Soup

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