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Cream of Carrot Soup

Cream of Carrot Soup (gluten-free and vegetarian options included)

 

2 pounds carrots, washed, peeled and sliced about ½ inch thick

1 yellow onion, diced

1 quart vegetable or chicken broth, not unsalted

¼ cup/35g gluten-free flour blend, or all-purpose white flour

5 tablespoons butter

1 tablespoon olive oil

8 ounces half and half

Sea salt and freshly ground black pepper to taste

A few sprigs of fresh thyme, de-stemmed 

 

In a heavy bottomed stock pot, sauté onion over medium heat in 1 tablespoon butter and

1 tablespoon olive oil until translucent and slightly caramelized, 7-10 minutes.  Add

remaining butter and, once melted, add in flour.  Stir constantly for about 3-5 minutes

until the mixture, a roux, is golden brown.  Set aside.

In a separate, smaller pot, bring carrots to boil in the stock and cook until carrots are

softened completely, about 15-20 minutes.  Carefully transfer all of the carrots and 1 cup

of the broth to a food processor and process briefly until just pureed.  Alternatively, use a

hand-held immersion blender or regular blender.

Add the remaining broth and blended carrots to the stockpot of onion and roux, stirring

over medium heat until it boils and thickens, about 10 minutes.  Pour in half and half and

warm to almost boiling.  Remove from heat and stir in thyme leaves.  Taste and add sea

salt and pepper to your liking.

This entry is related to the following products. Click on any of them for more information.
Onion, Carrot,