Carrot Soup Recipe
This carrot soup recipe is creamy, slightly sweet and slightly spicy. Honey, caramelized onions and apples lend sweetness. Crushed red pepper flakes add heat. Serve this carrot soup with
Italian bread and
broccoli slaw for a satisfying lunch or light supper.
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 1 medium onion, diced
- 3 stalks celery, diced
- 1 lb. carrots, peeled and diced
- 2 apples, peeled and sliced (Rome Beauty, Jonathan or Golden Delicious)
- kosher salt and freshly-ground black pepper, to taste
- 2 quarts vegetable broth
- 2 large baking potatoes, peeled and cut into 1-inch chunks
- 1 Tbsp. honey
- 1/2 tsp. crushed red pepper flakes
Preparation:
- Heat olive oil and butter in a heavy saucepan or dutch oven over medium heat.
- Add onions and cook, stirring occasionally, until onions soften and start to turn golden, but not browned, about 15 minutes. Reduce heat if onions start to brown.
- Add celery, carrots and apples. Season with salt and pepper. Cook, stirring, 3-4 minutes.
- Add potatoes and vegetable broth. Bring to a boil. Let soup boil until potatoes are fork-tender, 10-15 minutes.
- Use an immersion blender (Compare Prices) to puree the soup. Or transfer the soup in batches to a blender to puree.
- Add honey and 1/4 tsp. of the crushed red pepper flakes. Stir well. Taste and add the remaining red pepper flakes, if desired. Taste and adjust seasonings.
