Herbed Carrot Soup — Make It Veg!

I first saw a version of this in an old Moosewood cookbook and have continued to make it several times throughout the years by memory. Creamy and filled with lot of herbs, it’s an easy and inexpensive soup for any cold day. Carrots tend to end up as an addition in recipes so it’s nice to see them take center stage now and then.

Because I usually make this in the Winter I often use dried herbs but fresh will also work of course.

You Will Need:

3 pounds of carrots peeled and chopped

2 parsnips (optional) peeled and chopped

1 medium onion, diced

1 fist sized potato peeled and diced

3 cloves garlic

1 tsp. dried thyme

1 tsp. dried sage

1 tsp. dried basil

1 tsp. dried oregano

2 tbsp. lemon juice

1 tsp. salt

pepper to taste

olive oil

Cover the carrots, potato and parsnips in a pot with water. Bring to a boil and simmer until soft, about 20 minutes. While these are simmering, saute the onions in olive oil until translucent and soft. Add the garlic and herbs and continue to saute for about another 5 minutes. Remove the pan from the heat and add the lemon juice to deglaze the pan. Mix well and set aside.

In a blender or food processor, blend small portions of the vegetables, boiling water, and onion mix until smooth. Set into a large bowl until everything has been blended. Mix the soup well in the bowl and add back into the pot. Continue to simmer for another 15 minutes to allow all of the flavors to incorporate. Season with salt and pepper to taste.

Server with a drizzle of olive oil, and Parmesan cheese (Optional).,