Saturday, February 19, 2011

Carrot Soup

Its actually quite refreshing!

What You Need:
•5 cups carrots, peeled and sliced into coins
•3/4 teaspoon salt
•1/2 teaspoon sugar
•1/8 teaspoon ground black pepper
•1 tablespoon light oil (olive, canola, sunflower)
•2 tablespoons fresh basil, cut into chiffonade

What to Do:

Place the carrots, salt sugar, pepper, and oil into a medium-size saucepan and cover with 3/4-inch water. Cover the pan and bring it to a simmer over medium heat. Reduce the heat to low and continue simmering the soup until the carrots are tender, about 16 to 18 minutes.

Remove the soup from the heat and transfer the carrots, along with the broth, to a food processor or blender and puree, in batches, until the soup is completely smooth. Ladle the soup into 4 warmed soup bowls and garnish with the basil chiffonade.

** Fabulous with your Grilled Cheese!!


  1. Oooooh...not something I would have thought of, but I may have to try it!!! :o) The color is beautiful...

  2. Oh wow, that looks delicious. I'm going to print this out and try it.

    Stopping by and following from a Sunday Blog Hop :)


  3. Yum! That looks amazing! I love carrots, have never tried carrot soup though. Thank you so much for stopping by my blog ~ I'm following you back!

    Aimee @

  4. New follower from a sunday blog hop. Love your blog!

    I'm not a huge carrot fan but this actually looks very good!

  5. Mmmmmmm!!!! Looks delish! My boys will love this.

    Have a nice day!