Heavenly Carrot Soup

The last time I was in Paris I innocently ordered Potage Crécy, carrot soup, in a fine restaurant. The moment I tasted it I almost fell off my chair, it was so delicious. Velvety smooth with heavenly flavor and deeply nourishing. Amazed, I asked the waiter what was in it. He disappeared into the kitchen and returned with the chef, who politely said: “Madame, this is the easiest dish we make. It is simply carrots, butter, chicken broth, and heavy cream. But of course, it all depends on the broth.”

Even though many years have passed, I will never forget that heavenly flavor. So I took his words to heart, and used my favorite bone broth, made with organic chicken backs and necks. WOW, he was right, the broth is everything, and the soup is so easy! So here is his recipe slightly adapted to be Paleo, dairy-free and Monsanto-free. I get the very same rush of sensual joy to eat it, and I hope you do too! Yay!

There are so many ways to modify this basic recipe, like add a few slices of ginger root, or 1/2 teaspoon turmeric, 1/4 teaspoon orange zest, garnish with fresh tarragon or rosemary. For my vegan friends, you can always use vegetable broth instead of bone broth. If you tolerate pasteurized dairy, try it with heavy cream and butter! An immersion blender makes it super-quick. BTW I never peel carrots because most of the vitamins are in the peels. I just give organic carrots a good scrub and don’t worry. Organic dirt is pretty safe. I didn’t eat dirt as a child, but my sister Ann did, and she’s fine! Ha ha!

Confession: The real reason I made this is that my acupuncturist recently suggested I eat more carrots. OK, carrots clear heat, detoxify, strengthen all organs, and benefit the eyes. They’re loaded with beta-carotene, vitamin K, and carotenoids – all good stuff. If you have any leftover soup, you can store it in the refrigerator for 3 days, or freeze up to 3 months. This recipe serves 3 hungry people, or 4 light eaters. 

Heavenly Carrot Soup

51

Ingredients

Instructions

  1. In a saucepan, bring the carrots and onion to a boil in the broth, and then turn down to simmer for barely 5 minutes. Immersion blend the mixture until smooth.
  2. Add the salt, coconut cream and immersion blend again. Adjust salt to taste. Bring barely to a boil, but not a rolling boil so the coconut milk doesn't separate. Serve!

5 minutes is all it takes to soften carrots and onions in broth.

Immersion blend the broth, carrots, onions.

Mix in the coconut cream, and your soup is finished. Yummy!

Heavenly Carrot Soup

51

Ingredients

Instructions

  1. In a saucepan, bring the carrots and onion to a boil in the broth, and then turn down to simmer for barely 5 minutes. Immersion blend the mixture until smooth.
  2. Add the salt, coconut cream and immersion blend again. Adjust salt to taste. Bring barely to a boil, but not a rolling boil so the coconut milk doesn't separate. Serve!