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The Best Carrot Soup

If you have some carrots and onions, you’re almost all the way to making one of the most delicious soups ever. It might seem too good to be true, but I assure you, it’s not! The secret to this one is only making as much as you plan to eat right away, because the magical creaminess goes away once it’s been cooled and reheated.

Garnish this with some nutritional yeast, vegan parmesan, or real parmesan if you’re not vegan. Drizzle with a little olive oil, chili oil or even some of that truffle oil you’ve had in your cupboard forever!

Serve with some crusty bread or a green salad and marvel at how these 5 simple ingredients can turn into something so amazing.

Jennifer Houston
Executive Chef + Partner

Ingredients

4 tbsp olive oil, plus extra for garnishing
4 cups diced onions
8 cups chopped carrots
10 cups vegetable stock
1/2 tsp sea salt

 

Directions

  1. Heat oil in a large pot over medium heat.
  2. Add onions and cook a few minutes until softened.
  3. Add carrots and stock, bring to a boil, reduce heat, and then simmer until carrots are softened.
  4. Add salt and then purée mixture with an immersion blender. Taste and add more salt if needed.
  5. Serve with garnishes of your choice.
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