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Carrot soup

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Soup
Servings: 6 servings

Ingredients

  • 3/4 cup (90 g) chopped onions
  • 2 tbsp (30 ml) extra virgin olive oil
  • 1 pound (500 g) carrots, peeled and coarsley chopped
  • 1 1/2 stalks celery, chopped
  • 1 baking potato, peeled and diced
  • 4 1/2 cups (1.125 L) vegetable stock or water
  • 2 cups (500 ml) prosecco or other dry sparkling wine
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste

Instructions

  • Place the onions in a heavy 3-quart (3-L) saucepan. Stir in the oil, cover, and cook over low heat about 10 minutes, until they are soft but have not taken on any color.
  • Stir in the carrots, celery, and potato, cook for about a minute, then add the stock, 1 1/4 cups (310 ml) of the wine, and the bay leaves.
  • Simmer, partly covered, for about 30 minutes, until the vegetables are very tender. Remove the bay leaves.
  • Allow the mixture to cool briefly, then puree in a blender or food processor.
    You may have to do this in 2 batches.
  • Strain the soup.
  • To serve, reheat the soup and season it with salt and pepper.
  • Spoon it into 6 warm soup plates.
  • At the table, pour 1.5 to 2 tablespoons (20 to 30 ml) of chilled prosecco into each portion. The soup will froth up a bit.