This classic carrot soup recipe is a great way to use up all the carrots you have from your CSA or the bag of carrots that you have hidden in the back of your produce drawer. The carrots simmer with onions, garlic, potatoes, white wine and fresh herbs before being puréed into a silky + smooth soup. This soup is thickened by the natural starch from the carrots as well as added potato.
- 2 tbsp unsalted butter, divided (you can use vegan butter or sub olive oil too)
- 1 tbsp olive oil
- 1 lb carrots
- 1 medium russet potato, roughly chopped
- ½ medium onion, peeled and roughly chopped
- 3 cloves garlic, crushed and roughly chopped
- 4 sprigs thyme
- 3 sprigs parsley
- ½ cup dry white wine
- 4 cups vegetable stock/water, or more if needed
- 1 bay leaf
- sea salt, to taste (I used 1 tsp)
- Freshly ground black pepper, to taste
Heat 1 tbsp of butter and olive oil in a large stock pot over medium heat. Add in the carrots, potato and onions and cook until they begin to caramelize, about 5 minutes. Add the garlic, thyme and parsley and cook for another 3-4 minutes.
Add the white wine and reduce it by about half.
Add the stock or water and bay leaf and bring to a boil, then lower to a simmer, cooking until the potatoes and carrots are tender, about 10 minutes.
Remove the thyme, parsley and bay leaf and purée using an immersion blender or by carefully ladling the soup into a blender. Be sure to cover the blender with a towel and blend until smooth. Add 1 tbsp butter to finish the soup.
Transfer to four bowls, and top with fresh thyme and parsley.