Charring shredded carrots in a cast-iron skillet caramelizes the vegetable's natural sugars and adds a deep, rich, nutty flavor to the soup. This slight sweetness is brought back into balance by a small amount of red wine vinegar added at the end.Warming Soup Recipes

Anne Disrude
September 2013


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Instructions Checklist
  • Preheat a 12-inch cast-iron skillet over high heat for 5 minutes, Add the oil, then the carrots. Stir to coat the carrots with oil and cook, stirring frequently, until the carrots are partially charred, about 15 minutes.

  • Reduce the heat to moderate and add the shallots, garlic and thyme. Cook until the shallots are softened, 2 to 3 minutes.

  • Add the potato and stock. Simmer over low heat until the carrots and potato are very soft, about 15 minutes.

  • In a food processor or blender, puree the soup until smooth. (For an extra silky texture, press the puree through a fine sieve after pureeing.)

  • Transfer the soup to a saucepan and add the cream (use extra chicken stock or water for a thinner consistency it desired). Add the red wine vinegar, salt and pepper. Stir in the butter and serve hot, sprinkled with the chopped parsley.