Charred Carrot Soup Recipe

Name: Charred Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon vegetable oil; 5 to 6 medium carrots, peeled and shredded (about 3 cups); 2 shallots coarsely chopped; 2 garlic cloves, coarsely chopped; 1/2 teaspoon thyme; 1 small Idaho potato, peeled and coarsely chopped; 3 1/2 cups rich chicken stock; 1/2 cup heavy cream; 1 tablespoon red wine vinegar; 1/4 teaspoon salt; 1/4 teaspoon coarsely cracked pepper; 1 tablespoon unsalted butter, softened; 1 tablespoon chopped parsley or chives

Servings: persons

1/2 tablespoon vegetable oil
5 to 6 medium carrots, peeled and shredded (about 3 cups)
2 shallots coarsely chopped
2 garlic cloves, coarsely chopped
1/2 teaspoon thyme
1 small Idaho potato, peeled and coarsely chopped
3 1/2 cups rich chicken stock
1/2 cup heavy cream
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon coarsely cracked pepper
1 tablespoon unsalted butter, softened
1 tablespoon chopped parsley or chives

1
Preheat a 12-inch cast-iron skillet over high heat for 5 minutes, Add the oil, then the carrots.
2
Stir to coat the carrots with oil and cook, stirring frequently, until the carrots are partially charred, about 15 minutes.
3
Reduce the heat to moderate and add the shallots, garlic and thyme.
4
Cook until the shallots are softened, 2 to 3 minutes.
5
Add the potato and stock.
6
Simmer over low heat until the carrots and potato are very soft, about 15 minutes.
7
In a food processor or blender, puree the soup until smooth.
8
(For an extra silky texture, press the puree through a fine sieve after pureeing.)
9
Transfer the soup to a saucepan and add the cream (use extra chicken stock or water for a thinner consistency it desired).
10
Add the red wine vinegar, salt and pepper.
11
Stir in the butter and serve hot, sprinkled with the chopped parsley.

631

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 13 ingredients. The key ingredients include: 1/2 tablespoon vegetable oil, 5 to 6 medium carrots, peeled and shredded (about 3 cups), 2 shallots coarsely chopped, 2 garlic cloves, coarsely chopped, and more.

Yes, Charred 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.

Charred Carrot Soup

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