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Braised Carrot Soup

There's carrot soup and then there's braised carrot soup. This recipe slowly braises the carrots to sweet perfection before turning them into the most delicious vegan soup. Hearty, elegant and satisfying, you could make a meal out this soup alone. 


2 teaspoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon sea salt
6-8 carrots, small chunk cut
2 teaspoons extra virgin olive oil
1/2 yellow onion, diced
1 teaspoon sea salt
2 Yukon gold potatoes, peeled, diced
Scant pinch ground nutmeg
4 cups spring or filtered water
2 sprigs fresh mint, leaves removed, finely shredded

Place oil, vinegar and salt in a large, flat bottomed skillet over medium heat. Arrange carrots in oil mixture, avoiding overlap as much as possible. Cover and listen closely for a strong sizzle. When you hear the sizzle, reduce heat to low and cook until carrots are tender and the liquid has become a thick syrup, about 15-20 minutes (depending on the size of the carrot pieces).

In a large sauce pan, place remaining oil and onion over medium heat. When the onions sizzle, saute with a pinch of salt for 1-2 minutes. Add potatoes, nutmeg, braised carrots and water. Bring to a boil, cover and reduce heat to low. Cook until potatoes are tender, about 20 minutes. Season to taste with salt (about 1 teaspoon) and simmer 5 minutes more.

Transfer soup by ladles to a food processor and puree until smooth. Return to pot and warm through. Serve garnished with fresh mint.

Makes 4-6 servings. 


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