The sweet butter and the sweet leeks and the sweet carrots… Sweet!
Do not let anything caramelize on the bottom. This is not an earthy, hearty soup. This is a smooth, rich soup.
Yes, there is a lot of butter in the recipe. So don’t eat the whole pot at once. It works out to two teaspoons in a pint, which is a normal portion of soup with an extra bit of sin thrown in.
“But there’s no cream in the Creamy Carrot Soup!” you exclaim. Hush now, and make the recipe.
Equipment: 5qt pot, immersion blender
For a lighter version, sweat the onions in 2 tablespoons of olive oil
- Prep Time : 20 min
- Cook Time : 40 min
- Ready Time : 60 min
Servings
8
Ingredients
- 500 grams carrots sliced
- 500 grams onions minced
- 400 grams leek sliced thin
- 100 grams tomato paste
- 6 tablespoons butter
- salt and pepper
Directions
1) In a 5qt pot, sweat diced onions in butter until translucent.
2) Add carrots.
3) Add leek.
4) Saute 15 minutes. Stir occasionally.
5) Add 4 liters of water.
6) Add tomato paste.
7) Bring to boil. Simmer for 40 minutes.
8) Blend with immersion blender.
9) Adjust to taste with salt.