Carrot Soup

Posted on October 28, 2012 by the farm crew


Carrot Soup
Recipe type: Soup
Serves: 6

  • 2 large onions
  • 2 large cloves garlic
  • 5 large stalks celery
  • 4 carrots of good size
  • Thyme
  • 3 bay leaves
  • Marjoram
  • Cream or soy milk
  • Parsley

  1. Cut the onions into ¼ inch slices and carmelize in a large soup pot in a little olive oil.
  2. Mince the garlice and celery and toss in for a few minutes, then the chopped carrots and herbs or spices to taste.
  3. Cover with water and boil gently for one hour.
  4. Puree all (except the bay leaf) until creamy. Salt to taste.
  5. Just before serving, warm a half cup of cream or soy milk for each quart or soup and incorporate.
  6. Garnish with parsley.