Carrot soup was always on the menu at The Mulberry Tearooms where I had worked for a short time. It is creamy and delicious. The grated carrot added after the soup is pureed compliments with a little texture. This soup was a favorite with all the customers and me! It was served with a warm baguette and butter. I loved to dip it into the soup. I penned down as much of the recipe as I could while at work on part of a menu. I took my penned notes and what I remembered when making the soup and came up with this recipe. Always use the freshest ingredients. I know you will love this comforting soup as much as I do. Enjoy!
2 Tablespoons of butter
1 Tablespoon olive oil
1 ¼ lbs. fresh organic carrots, peeled and cut into 2inch pieces
4 oz. finely grated organic carrots
1 large onion, sliced
1 large clove garlic, minced
¾ teaspoon of kosher salt, or to your taste
¼ teaspoon fresh cracked pepper, or to your taste
31/2 cups good vegetable stock or chicken stock
¼ cup heavy cream
Good pinch of freshly grated nutmeg
Crème fraiche or sour cream
Melt butter in a heavy bottomed pot. Add the sliced onion cook for about 5minutes just to sweat the onion. Add the garlic cook for 1-2 minutes then add the cut carrots, and salt and pepper. Cook for 1-2 minutes. Add the stock, bring to a boil then reduce heat to a simmer and cook until the carrots are fork tender. Puree soup in a food processor or emersion blender. If using food processor put the soup back in the pot. Add the grated carrot, fresh nutmeg. Cook 10 minutes more till soup is heated through. Serve with a dollop of crème fraiche or sour cream. Serve with French baguette or sour dough bread.
Note: If you don’t want the extra calories of the heavy cream you can omit it. You may need to add just a little extra stock after you puree.
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