Looking for an easy and delicious carrot soup recipe? Look no further!
This rustic carrot soup is simple to make and tastes great.
It’s perfect for a winter meal, or any time you’re looking for something comforting and hearty.
We’ll show you how to make it step-by-step, so you can have a bowl of this delicious soup on your table in no time.
I first had a carrot soup when I worked on a farm for a wealthy couple as a teenager.
The husband invited a few of us up to the house for lunch with the wife unexpectedly.
I was amazed and the simplicity of the soup, but it was delicious.
This carrot soup recipe is a great way to use up some of those carrots you have in your fridge.
It’s a simple soup, but the flavors are complex and delicious.
The carrots are roasted in the oven until they’re tender and caramelized, then simmered in a flavorful broth with fresh herbs.
The result is a hearty and comforting soup that’s perfect for a winter meal.
History of Carrot Soup
Traditionally, carrot soup is considered a “classic” French dish.
In French, carrot soup is called “Potage de Crécy, Potage Crécy, Potage à la Crécy, Purée à la Crécy and Crème à la Crécy)”.
In fact King Edward VII ate it every year on August 26th, to commemorate the 1346 Battle of Crécy.
The Battle of Crécy was one of the battles between France and England during the hundred years’ war. The result was a victory for England and a heavy loss of life for France.
There are many variations on the carrot soup – cream based versus broth based, thick or thin, served hot or cold, with other root vegetables or solo.
Are Carrots Good For You?
Not only are carrots each to grow, and inexpensive in the store, they’re also healthy for you!
Carrots contain vitamin A, vitamin B, vitamin C, and vitamin K.
One cup of raw carrots have only 52 calories and have enough fiber to be incredibly filling, making them a great choice for snacking if you’re looking to lose weight.
Is carrot a fruit or vegetable?
Technically speaking, a fruit is the fleshy ripened ovary of a flowering plant that contains seeds.
The part of the carrot that we eat do not contain the seeds, and so are considered a root vegetable.
Now on top making this delicious and healthy carrot soup:
How to Make This Rustic Carrot Soup
I call it rustic because it uses only ingredients that peasants would have had available to them in the country.
I imagine a rural farming family eating this with thick, homemade French bread.
To being, you’ll simply cover your carrots in olive oil and put them in a 425 degree oven for 45 minutes, turning halfway through.
A trick here – if you want a smoother soup, you can peel your carrots first.
Combine in a food processor with minced garlic, grated ginger, and roughly five and a half cups of chicken broth.
Serve with salt and pepper to taste and a flash of heavy cream.
- 3 lbs of carrots
- Olive oil
- 4 garlic cloves, chopped
- 1 tsp fresh grated ginger (or 1 tsp ginger powder)
- 5 1/2 cups vegetable broth
- 1/2 cup heavy cream
- Preheat oven to 425
- Arrange the carrots on a baking sheet.
- Lightly cover in olive oil and sprinkle with salt and pepper
- Roast for 45 minutes, turning over half way through.
- Remove them from the oven and allow carrots to cool.
- Once cool chop them up and add them to a food processor with garlic, ginger and enough broth to cover.
- Blend until smooth.
- Transfer to a large pot, add the remaining both and bring to a simmer.
- Add heavy cream and heat through.