Carrot Soup
Serves: 4 servings
  • 1 cup chopped shallots (about 2 large)
  • 2 tablespoons butter
  • 1½ pounds carrots, peeled and chopped (about 6-8 large carrots)
  • ½ teaspoon salt
  • fresh ground pepper
  • 2-3 cups chicken or vegetable stock (preferably homemade)
  • fresh chives for garnish
  1. Melt butter in a medium soup pot over medium heat.
  2. Add shallots and cook until soft, about 5 minutes.
  3. Add carrots, salt and pepper and stir to coat.
  4. Add enough stock to just barely cover the carrots.
  5. Bring to a boil, reduce heat to a simmer, cover and cook until carrots are soft, about 15 minutes.
  6. Remove from heat and transfer to a blender and puree until smooth, remembering to take caution when blending hot liquids.
  7. Transfer to clean pot and add water if necessary to thin soup. Adjust seasonings and serve with freshly snipped chives and a drizzle of olive oil.
Recipe by Three Hungry Boys at