Prep Time
5 min
Cook Time
20 min
Yields
4 servings
Laura Calder updates classic carrot soup with creamy butter and carrot juice, this soup is bursting with flavour.
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ingredients
3
Tbsp butter
2
shallots, minced
1
lb(s) carrots, peeled and chopped
3
cup carrot juice
1
pinch Salt
Lemon juice to taste
Chervil, for garnish
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directions
Step 1
Melt the butter in a saucepan. Add the shallots and gently sauté until soft. Add the carrots and pour over the juice. Season with salt and simmer until the carrots are very soft. Purée in a blender. Taste and adjust the seasonings with salt and lemon juice. Serve warm or cold with a garnish of chopped fresh chervil.