Cream of Carrot Soup


1 small onion, sliced and chopped
2 garlic cloves, peeled and smashed
1½ cup celery stalk, sliced
3 cups carrots, peeled and cut into small rounds
2 cups turnip, peeled and cut into small cubes (1 inch)
1 small potato, peeled and cut into small cubes (1 inch)
1 teaspoon sugar
4 tablespoons unsalted butter
5 cups chicken stock or vegetable stock
1 teaspoon lemongrass thinly sliced
salt and pepper


In a large pot melt the butter. Add the carrots, onions, and sauté until soft. Add the sugar, celery, turnip potatoes, salt and pepper, lemongrass, and chicken stock. Bring to a boil, lower the heat and simmer until all the vegetables are tender. Around 20 to 30 minutes.
Once the vegetables are tender, place them in a blender or food processor and puree. Return the puree to the cooking pot and season accordingly.
Serve hot sprinkled with chives or parsley.


When you have too many carrots in your refrigerator and roasting them is getting a thing of boredom, turn them into a soup. That is what I did there today.

Playing with flavors and having fun creating this recipe. Not only is was so delicious, super healthy, but very easy to make. A little chopping up and the stove does it all. I just purchased some lemongrass and add it to it. Just the perfect amount. Of course, as with many recipes, experiment with your own flavors. And, if you do not have lemongrass, add some lemon juice. What I wanted to create was an uplifting flavor note that was not overpowering.




Tuesday, September 1, 2020 - 2:26pm


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