This classic purée of carrot soup is vibrantly colorful and aromatic. It's made using the basic procedure for making pureed soups, thickened by the natural starch from the carrots as well as added potato.
Makes about 1½ quarts of carrot soup
- 1 lb fresh carrots
- 1 medium potato
- 2 Tbsp unsalted butter
- 1 medium onion, peeled and roughly chopped
- 1 clove garlic, peeled and crushed
- ½ cup dry white wine
- 1 qt vegetable broth or stock
- Kosher salt and ground white pepper, to taste
- Peel the carrots, and cut carrots into (roughly) same-sized pieces, about ½ inch to 1 inch thick, depending on diameter. Need the pieces to be of uniform size so that they cook evenly.
- Peel the potato and cut it into pieces about the same size as the carrots.
- In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat.
- Add the onion, garlic and carrots and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.
- Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
- Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the carrots and potatoes are soft enough that they can easily be pierced with a knife.
- Remove from heat and purée in a blender, working in batches if necessary.
Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. To prevent this from happening, hold a kitchen towel securely over the lid. Also, start blending at a slower speed and increase the speed slowly.
- Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.
- Season to taste with Kosher salt and white pepper.
- Garnish with a toasted crouton and serve right away.