It’s a shame the Soup Nazi went out of business because he would have had a real hit with this Creamy Carrot Soup. I have no doubt, he would have charged $5 for a slice of my garlic bread and only exceptional customers who made absolutely no sounds got two slices. If Kramer was around, he’d probably add a dollop of parsley oil on top of his soup; they were tight like that.
I love the creamy/sweet/savory combination of this carrot soup. It’s both hearty & llight and the addition of parsley oil helps round out the flavor.
Soup for me, soup for you, SOUP FOR EVERYONE!
Man, I miss Seinfeld and my friend James who gave me this sweet little recipe!
And we’re off!
Ingredients lined up!
Cornstarch & herbs!
Carrots and onions get chopped.
Garlic gets chopped too.
Onions get sweated in a large pot with oil & butter. Garlic goes in.
Now it’s stock, herb & carrot time!
Simmer DOWN!
Mix the cornstarch with some water.
Add that in the soup with the heavy cream. Stick your immersion blender in and puree!
Parsley oil enters the picture. Things get fancy!
Whirl it up in a blender or food processor. Add salt and oil.
Get your soup in a bowl.
Accessorize it!! I left my parsley kinda chunky.
Now if you don’t feel like sharing…
Go around telling people NO SOUP FOR YOU!
Creamy Carrot Soup
makes 6 servings
(recipe adapted from Bleubird)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 yellow onion chopped
- 2 cloves minced garlic
- 12 carrots peeled and sliced
- 6 cups chicken stock
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- salt & pepper
- 3 tablespoons cornstarch
- 1/2 cup heavy whipping cream
For the Parsley Oil:
- 1/2 cup chopped parsley
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
In a large pot, heat olive oil & butter over medium high heat. Add onion and saute until translucent, 4-5 minutes. Add garlic and saute for another 2 minutes. Slowly add the chicken stock, carrots and spices. Bring soup to a boil and reduce heat. Simmer uncovered until carrots are soft, about 35 minutes.
In a small bowl mix cornstarch with 2-3 tablespoons of water until cornstarch is dissolved. Add cornstarch slurry to soup and stir well. Slowly add in the cream and let simmer for another 15 minutes.
Puree soup with an immersion blender until smooth.
To make parsley oil:
In a blender or food processor blend the chopped parsley and oil with 1/2 teaspoon of salt.
Top each bowl of soup with spoon full of parsley oil and serve1
