On a trip to Paris years ago, I ordered a simple bowl of carrot soup, Potage Crécy, in a fine restaurant. The first bite was so delicious, I nearly fell out of my chair with joy. OMG – the taste of LOVE, 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 using coconut milk. And of course Monsanto-free. Now I get the same rush of LOVE and joy eating it, and I hope you do too! Yay!
Boil your carrots in a saucepan tall enough to immersion blend it without splattering. Then your soup is done! 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 doing fine! Ha ha!
Confession: The secret reason I made this soup is that my acupuncturist recently suggested I eat more carrots. What do carrots do? 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.
BTW, you won’t have any leftover soup. But if you DO, 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.
Ingredients
- 3 organic carrots, scrubbed and cut into chunks
- 1 onion, coarsely chopped
- 2 cups organic chicken broth (I used my regular bone broth made with chicken backs and necks)
- 1/4 heaping teaspoon unprocessed salt to taste
- Black pepper to taste
- 1 can thick coconut milk or cream (I used Native forest 5.4 oz. premium coconut cream)
- 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 real butter!
Instructions
- 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.
- 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!
Ingredients
- 3 organic carrots, scrubbed and cut into chunks
- 1 onion, coarsely chopped
- 2 cups organic chicken broth (I used my regular bone broth made with chicken backs and necks)
- 1/4 heaping teaspoon unprocessed salt to taste
- Black pepper to taste
- 1 can thick coconut milk or cream (I used Native forest 5.4 oz. premium coconut cream)
- 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 real butter!
Instructions
- 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.
- 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!
3 Replies to "OMG - Heavenly Carrot Soup!"
Liz Snook October 5, 2021 (11:39 am)
I made the soup today and it was delicious. I needed to transfer into a deeper pan in order to use the immersion blender without getting splattered. I will try it next time with the cream instead of coconut milk as I can tolerate some dairy. Also I tested the soup before putting the coconut milk in and loved it as is.
Lots of options. Thanks Jane for getting me ready for the cooler weather by making the perfect meal….hot soup ?
Jane Barthelemy November 17, 2021 (3:43 am)
Hi Liz, thanks for your comment. Good idea. Yes, maybe I should say cook it in a deep pan. Correction made. Best wishes for your delicious health! Jane
gail October 1, 2021 (6:28 pm)
What size carrot and onion? These are definitely 2 veggies that should have a (gram) weight ingredient listing. I made this and it was weak/carrot tasting. My guess is I didn’t have enough “3” carrots. Gram ingredient measurements would be a great improvement to this and most recipes. Thank you for your help.