Irish Carrot Soup

This warming soup is thickened with potato and made rich with cream.

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  • Servings: 4

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  • 2 tablespoon unsalted Irish butter
  • 1 small onion, chopped
  • 1 pound carrots, cut into 1-inch pieces
  • 1/2 pound potatoes, peeled and cut into 1-inch pieces
  • 1 quart chicken stock
  • 1 cup water
  • 1 cup heavy cream, plus more for serving
  • Kosher salt
  • Freshly ground black pepper

How to make this recipe

  1. In a medium saucepan, heat the butter over medium high heat until hot. Stir in the onion and cook until golden, about 5 minutes. Stir in the carrots, potatoes, stock and water and simmer, covered, until the carrots and potatoes are very tender, 15 to 20 minutes.

  2. In a blender, puree the soup in batches, then stir in the cream and season with salt and pepper to taste. Serve drizzled with a little more cream.

Contributed By Photo © Ian Knauer Published February 2014

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