Chef Thomas Keller's Puree of Sweet Carrot Soup
Recipe Type: Side, Main
Serves: 4 servings
A creamy soup with simple ingredients that comes together to create a warm, bright bowl that is perfect for a cold winter day. Prepared in an All-Clad TK 8 Qt. Rondeau
  • 1½ tablespoons butter
  • 1 large shallot, thinly sliced (about 2½ ounces)
  • ¾ pound sweet carrots, peeled and sliced into ½ inch pieces
  • 1½ quarts carrot juice
  • ⅓ cup heavy cream
  • 2½ teaspoons honey
  • Kosher salt
  1. Heat the All-Clad TK 8 Qt. Rondeau over medium heat. Add the butter to melt, then add the sliced carrots and shallots. Sweat until tender. Add about a quarter of the carrot juice to the Rondeau and gently reduce, stirring occasionally until the juice is almost syrupy. Add the cream and cook down by half, and then add the remaining carrot juice and honey.
  2. Use an All-Clad Immersion Blender to blend the soup inside the Rondeau; alternatively, you can transfer the glazed carrots to a standing blender. Blend the soup until it is very smooth, then taste and add salt if desired. Strain the soup through a fine mesh sieve. This soup is equally delicious served cold or hot.
Recipe by Honest Cooking by Mercato Fabbrica at