Purée of Carrot Soup

Name: Purée of Carrot Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: French,American
Ingredients: 1 pound carrots; 1 medium russet potato; 2 tablespoons unsalted butter; 1 medium onion, peeled and coarsely chopped; 1 clove garlic, crushed; 1/2 cup dry white wine; 1 quart vegetable stock, more if needed; Kosher salt, to taste; Freshly ground black pepper, to taste

A classic puréed carrot soup, also known as potage Crecy, offers a vibrant color and aromatic, subtle flavor.

⭐ 4 (46 reviews) Prep: 10 minCook: 20 minTotal: 30 minYields: 6 servings

Category Tags:

Appetizer Side Dish Entree Soup

Cuisine Tags:

French American

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Instructions

Prepare carrots by peeling and cutting into 1/2 to 1-inch pieces; peel and cut potato into similar pieces.
Heat butter in a heavy pot over low-medium heat.
Sauté onion, garlic, and carrots for 2-3 minutes until the onion is translucent.
Stir in wine and cook for 1-2 minutes until it reduces by half.
Add stock and potato, bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are soft.
Carefully purée the soup until smooth using a blender or immersion blender.
Return puréed soup to the pot, bring to a simmer, and adjust thickness with additional broth as desired.
Season with salt and pepper to taste.

Nutritional Info (per serving)

Calories: 1024 kcal

Carbohydrate: 124 g

Cholesterol: 90 mg

Fiber: 20 g

Protein: 34 g

Saturated Fat: 18 g

Sodium: 1987 mg

Sugar: 38 g

Fat: 36 g

Unsaturated Fat: 0 g