Creamy Carrot Soup

From The Complete Italian Vegetarian by Jack Bishop, this a simple soup that shines by virtue of the freshest, sweetest carrots that go into it.  There are only a few ingredients, so save this recipe for the carrots fresh out of the garden or just topped from the veggie bag delivered this week.


  • 1 ½ lbs carrots, peeled
  • 2 tablespoons unsalted butter
  • 3 medium shallots, minced
  • 2 ¼ cups vegetable broth, or water
  • 1 teaspoon salt
  • Freshly ground white pepper, to taste
  • Pinch of nutmeg, preferably freshly grated
  • 1 cup whole milk
  • 1 tablespoon fresh chives, minced


  1. Cut carrots into half rounds about ¼ inch thick.
  2. Heat butter in a medium pot, and add the shallots.  Sauté over medium heat until golden.  Add the carrots and cook for about 2 minutes, stirring several times.
  3. Add the stock or water, salt, pepper and nutmeg and bring to a boil.  Lower the heat and simmer, covered for about 20 minutes, or until the carrots are tender.
  4. Carefully transfer the mixture to a blender or food processor.  Add the milk and puree in batches as necessary.  Add hot stock, water or milk to thin the soup if necessary.  Adjust the seasonings.
  5. Ladle the warm soup into bowls and garnish with chives.
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