Hearty carrot soup, a healthy and filling soup to enjoy post holiday feasting.
In Montreal today, it’s blustery, rainy and cold. A very good day for hibernating, cleaning up the inevitable mess of holiday hosting and enjoying a warm bowl of hearty carrot soup.
This soup is basic, easy and satisfying. Carrots, onion, and celery—chopped and sautéed util tender—are simmered in chicken stock and freshly squeezed orange juice. Garlic and a few pinches each of dried rosemary and nutmeg add subtle savory flavor.
Once the stock and juice are added, bring the soup to a boil and let simmer for a good 30 minutes, until the carrots are tender and ready to be blended. If you don’t already have an immersion blender, I highly recommend picking one up. They are perfect when it comes to making easy creamy soups in no time flat.
I like to garnish this carrot soup, just before serving, with some pumpkin seeds and chopped fresh flat leaf parsley. Sometimes I add a little dollop of sour cream. SO good.
This soup is even better when served up with some warm crusty bread and a glass of red wine.
Hearty Carrot Soup
- 3 lbs carrots peeled and chopped
- 1 medium yellow onion chopped
- 2 stalks of celery washed and chopped
- 4 tbsp olive oil
- 1800 ml chicken broth 2 cartons
- juice of 2 small oranges
- 1/2 tsp nutmeg
- 1/2 tsp dried rosemary
- 1 bay leaf
- 1 clove garlic minced
- Salt and pepper to taste
- In a large stovetop pot over medium heat, saute carrots, onion and celery in olive oil.
- Cook until carrots start to tenderize (about 15-20 minutes).
- Add chicken broth, orange juice and the remaining seasonings.
- Simmer for 30 to 40 minutes, until carrots are very tender.
- Remove bay leaf and use an immersion blender to puree until smooth.