Image Courtesy of All-Clad Metalcrafters
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Chef Thomas Keller’s Puree of Sweet Carrot Soup
- Total Time: 45 minutes
- Yield: 4 servings
Description
A creamy, vibrant carrot soup that combines sweet carrots and shallots with rich carrot juice and a touch of honey, perfect for warming up on a cold winter day.
Ingredients
Units
- 1 1/2 tbsp (22 ml) butter
- 1 large shallot, thinly sliced (about 2 1/2 oz)
- 3/4 lb (340 g) sweet carrots, peeled and sliced into 1/2 inch pieces
- 1 1/2 quarts (1.4 L) carrot juice
- 1/3 cup (80 ml) heavy cream
- 2 1/2 tsp honey
- Kosher salt, to taste
Instructions
- Heat the All-Clad TK 8 Qt. Rondeau over medium heat. Add the butter and allow it to melt completely.
- Add the sliced shallots and carrots to the pot. Sweat the vegetables for about 8-10 minutes, stirring occasionally, until they are tender and the shallots are translucent.
- Pour in about a quarter of the carrot juice and bring to a simmer. Continue cooking for another 15-20 minutes, adding more carrot juice as needed, until the carrots are very soft.
- Transfer the mixture to a blender and puree until smooth. You may need to do this in batches depending on the size of your blender.
- Return the pureed soup to the pot and stir in the heavy cream and honey. Season with kosher salt to taste.
- Reheat gently over low heat until warmed through, but do not let it boil.
- Serve hot, garnished with a drizzle of cream or a sprinkle of fresh herbs if desired.
Notes
- For a smoother texture, strain the soup through a fine-mesh sieve after blending.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove before serving.
- You can substitute vegetable broth for carrot juice if needed, but the flavor will be less intense.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15
- Sodium: 450
- Fat: 9
- Carbohydrates: 25
- Fiber: 3
- Protein: 3
- Cholesterol: 30
Frequently Asked Questions
What type of carrots should I use for the puree?
For the best flavor, use fresh, sweet, and tender carrots, preferably organic if available.
Do I need to peel the carrots before cooking them?
Yes, you should peel the carrots to remove the outer skin, which can affect the texture of the puree.
Can I substitute the chicken stock with vegetable stock?
Carrot juice is the base liquid here, not chicken stock, but you can substitute vegetable broth for the carrot juice if needed — the flavor will just be a little less intense.
