CARROT SOUP

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Carrot Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h5m

Yield 4 to 6 first course servings

Number Of Ingredients 9

3 tablespoons unsalted butter
1 medium Spanish onion, finely chopped
3 cloves garlic, finely chopped
10 medium carrots (about 1 3/4 pounds), peeled and cut into 1-inch slices (see note)
8 cups chicken broth, homemade or low-sodium canned
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon freshly squeezed lemon juice
Freshly ground black pepper to taste

Steps:

  • Heat the butter in a large soup pot over medium heat. Add the onion and garlic and cook, covered, stirring occasionally, until soft, about 7 minutes. Add the carrots and cook, covered, stirring occasionally, until somewhat tender, about 3 minutes more.
  • Pour in the broth and the sugar. Season the soup with the salt. Bring to a boil, lower the heat, and simmer, covered, until the carrots are very soft, about 30 minutes. Remove from the heat and allow to cool.
  • Working in batches, transfer the carrot mixture to a blender and puree until smooth.
  • Return the carrot puree to the pot and reheat over medium heat. Stir in the lemon juice and season with pepper. Divide among warm soup bowls and serve immediately.

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