Recipe: Carrot and rosemary soup

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Call this a recipe of serendipity. I developed this recipe last year when writing the new book. I was working hard to use every single item in my refrigerator to avoid wasting food when I found myself staring at a two-pound bag of organic carrots. At the same time, Mike had trimmed the ancient rosemary bush that sometimes invades our driveway. I don’t think I would have thought to pair the two things together, but I’m a fan of savory and sweet so I gave it a try. Now it’s a household.

One thing that I discuss in the new book is the importance of learning to make soup. Vegetable-based soups are cheap, an easy way to use up leftovers and when pureed, often a way to get vegetables into kids who won’t eat them in their usual form. Case in point: our friend’s daughter refuses to eat raw carrots, but she’ll slurp down a gallon of carrot soup. This method can be used with other unappreciated vegetables in your crisper.

This savory and sweet soup can be served at any temperature, but it’s excellent chilled. Immersion or “stick” blenders are great for soup because you can plunge them directly into the pot. Hot soup can create a vacuum in conventional blenders, so if you use one, let the soup chill slightly first, and then take the cap off and cover with a towel. Running soups through a food mill is a low-tech option. If you have none of the above, simply mash the softened vegetables with a fork or potato masher; it will lend a rustic feel to the finished product. Add the rosemary, branch and all, but be sure to remove it before pureeing unless you’re looking for, um, well some unexpected fiber in your dish.

Recipe: Carrot and rosemary soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4 to 6
 
You can easily substitute other vegetables in place of the carrots in this soup, such as butternut squash, acorn squash, potatoes, yams and so on. This recipe first appeared in The Kitchen Counter Cooking School.
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped (about 1½ cups)
  • 2 leeks (white and light green parts), chopped
  • 1 pound carrots, diced
  • Several fresh rosemary sprigs
  • 1 bay leaf
  • 2 quarts chicken or vegetable stock
  • Coarse salt and freshly ground black pepper
  • Pinch of cayenne (optional)
  • ⅓ cup quality plain yogurt (optional)
  • Croutons (optional)
Instructions
  1. Heat the olive oil in a 4-quart or larger saucepan. Add the onion and leeks and sauté until softened. Add the carrots, rosemary sprigs, bay leaf, stock, a couple of pinches of coarse salt, a few grinds of coarse pepper, and a pinch of cayenne if using. Bring to a boil, then cover and reduce the heat to simmer until the carrots soften, about 1 hour,.
  2. Remove from the heat. Discard the rosemary and the bay leaf. Puree until smooth. Add in additional water if necessary. Return to the pot. Check the seasonings, adding salt, black pepper, and cayenne to taste. Serve warm or cooled. Garnish with a scoop of greek yogurt or croutons if desired.

 

About katflinn

Kathleen Flinn is the author of "The Sharper Your Knife, the Less You Cry," "The Kitchen Counter Cooking School" and "Burnt Toast Makes You Sing Good." All are published by Viking/Penguin.

Comments

  1. Oh wow, this looks really really lovely!

  2. Kathleen Flinn says:

    Thanks!

  3. I remember testing this as a recipe tester for the new book. It’s exceptional. I make pureed soups all the time. You’re so right, my son won’t eat broccoli as a side dish, but he loves potato-broccoli soup with a tiny bit of cheddar in it. Same thing with peas. Hates peas, likes pea soup.

  4. Wow, that looks great. Never would have thought of that combination. Beautiful photo.

  5. Stumbled across this post after doing a google search for carrot rosemary soup! I’ve had some issues trying to replicate the delicious Carrot soups I often have at restaurants. Mine always turn out way too sweet. Yours looks delicious, and sounds like it might be similar to my husbands favorite Carrot Rosemary soup from a local bistro. I’ll be trying this one out this week! Perfect for the fall weather that’s rolling in!

  6. Gorgeous

Trackbacks

  1. […] from Linda at The Gluten-Free Homemaker.SoupCajun Shrimp Stew from Nelly at Cooking With Books.Carrot and Rosemary Soup from Kathleen at Kathleen Flynn.Ginger Lime Carrot Soup from Challis at Radiant Health Inner […]

  2. […] Carrot and rosemary soup (photo above) […]

  3. Kitchen Counter Cooking School Tasting Event at the Book Larder says:

    […] were shooters of Kathleen’s Carrot-Rosemary Soup, online here and in the […]

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