2 pounds carrots, grated or chopped (about 7 cups)
6 cups (48 ounces) low-sodium broth (any type)
1 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons chopped fresh parsley or dill or 2 teaspoons dried parsley or dill
Wash hands with soap and water.
In a large pot, melt margarine or butter on medium heat. Add celery and onion and sauté until soft, 3 to 5 minutes.
Add carrots, broth and water. Bring mixture to a boil, then reduce heat to low. Cover the pot and simmer for about 30 minutes.
Remove pot from heat and uncover. Let the soup cool for about 5 minutes. Stir several times to help release heat.
Puree the soup in batches in a blender, using the manufacturer's directions for pureeing hot liquids, or use an immersion blender. Add salt, pepper and parsley. Serve warm.
Refrigerate leftovers within 2 hours.
For more flavor, try adding 1 Tablespoon grated fresh ginger and 3 cloves minced garlic to the celery and onion in step 2. You can also add a few dashes of hot sauce or 1 Tablespoon apple cider or rice vinegar after blending the soup.
This recipe was inspired by Rabbit's Favorite Carrot Soup, found in the children's book Carrot Soup by John Segal.
This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.
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