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Carrot Soup
Carrot Soup

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Carrot Soup


A great recipe to use leftover carrots: A delicious carrot soup.


Carrot Soup 1920x600
Carrot Soup 375x600






25 MIN.




  • Olive Oil
  • One onion, diced
  • One lb left over carrots
  • One potato, peeled and cubed
  • Chicked or vegetable stock
  • Salt
  • Pepper


  1. Halve the carrots lengthwise. Toss them with olive oil and roast until golden and caramelized.
  2. Warm a medium pot with olive oil. Sauté the onion for 5 minutes until lightly golden.
  3. Chop the roasted carrots roughly.
  4. Add the carrots and the potato to the pot. Cover the vegetables with stock. Simmer and cook for 10 minutes until the carrots are tender enough to puree.
  5. Puree the soup using a blender (in several batches if necessary). Transfer the puree back to the pot. Add seasoning to adjust taste.