carrot soup 

I really loved this orange, slightly sweet and slightly tangy soup.  Gastronomike thought it was okay.  I’ll definitely make it again.


  • 2.5 pounds carrots
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 yellow onions, chopped
  • 6 cups vegetable stock
  • 2 tablespoons honey
  • sea salt


Scrub the carrots and cut into 1-inch segment.  Heat the butter in a large, heavy soup pot over medium heat, then add the garlic and onions and saute for 5 minutes, or until the onions start to get soft and translucent.  Add the stock and carrots, bring to a gentle boil, then lower the heat and simer for 30-40 minutes, until carrots are just tender throughout.  Don’t overcook.  Remove from heat and stir in honey.

Cool for 10 minutes and then puree with handheld blender.

Scrumptious!  This soup tastes like carrots if you’re trying to recognize the carrot-taste, but otherwise it just tastes like a delicious autumn squash-like soup.  As the picture shows, my blender didn’t get the soup perfectly pureed– it was definitely chunky, which I didn’t mind.  We served this with some leftover chicken and couscous, and some flatbread for a satisfying meal.