Nothing like a fresh carrot straight from the earth! That is the best time for this soup. It is just carrot at its best!
Later, outside season, you might try our carrot ginger soup which brings more seasoning and carrot juice to help when carrots are not at their best.
- 3 Tablespoons butter
- 3 tablespoons EVOO
- 1 medium onion, minced
- 4 cloves garlic, sprouts removed, sliced
- 10-15 each fresh carrots, washed, diced (note no need to peel really fresh thin skin carrots)
- 2 teaspoon sea salt
- 2 teaspoons sea salt
- 1 teaspoon each fresh ground pepper and coriander
- 1/4 teaspoon each Flavors for Frying and Flavors of Provence
- 1 cup dry white wine
- 3 cups water
Combine butter and oil in a medium stock pot and place over medium heat; once butter is melted add onions and garlic; cook to sweat and both become aromatic/tender; Add carrots and salt, cooking until tender; add remaining spices and cook and additional minute; add wine; cook five minutes to reduce wine slightly; add water and bring to a simmer; cook an additional 15 minutes and adjust seasoning as needed.
Remove from heat and purée to desired consistency for service. Adjust water if too thick.
Suggested garnishes include but limited to sour cream, chives and basil olive oil.
Chef’s Note: If you do not need to make this vegetarian, you may substitute chicken broth, lightly seasoned for the water and two “flavors of” seasoning. The idea here is to let “fresh” carrot star in this soup.