The recipe for velvety carrot soup, a light first course, without potatoes, is to be served as desired with spices or fresh or aged cheeses and served each time as if it were a different recipe.

Carrot soup is a very light first course, prepared without adding potatoes. In fact, to obtain a perfect consistency, it is sufficient to dose the water well, which must not cover the carrots for more than one cm; another trick to not make the soup too soupy is to never add a lid to the cooking, in order to evaporate the water as much as possible. If there is still too much of it, just remove some before blending it.

The idea of ​​not adding potatoes to the soup, as well as a ploy to make the soup itself less caloric, is also useful for keeping the flavors of the vegetables that are used less watered down. If you really don’t like the more soupy consistency of this soup, you could serve it on a large slice of toasted bread, which will soften with the heat of the soup and will be delicious to eat in large chunks, cutting it directly with a spoon.

With velvety, in general, we refer to a pureed soup, with a creamy consistency, prepared with only one type of vegetable, other recipes for velvety are fennel, pumpkin, ricotta, or chickpeas.

Obviously, to obtain a velvety soup with a richer scent, vegetable broth can be used instead of water. To prepare the vegetable broth you can boil the vegetable scraps (even the onion and carrot skins) and then garlic, celery leaves, and other vegetables to taste. The idea is to keep a container in the refrigerator in which you put all the no longer fresh vegetables or waste and then create a recovery vegetable broth. Obviously, the vegetable broth can also be prepared to start from the stock cube, but in this case, it is good to buy a quality one, perhaps organic, and in powder form which is easier to dose.

You can indulge yourself in serving this soup: grated Parmigiano Reggiano, pecorino cheese, flaked salted ricotta cheese, and then fried croutons prepared with stale bread sautéed in a pan with plenty of olive oil, salt, pepper, and rosemary. Finally, it is decidedly pleasant even if served with a spoonful of sweet gorgonzola or with sour cream and coriander, for an oriental flavor.


  • Carrots 600 g
  • Red onion 1
  • Fine salt
  • 1 laurel leaf
  • Extra virgin olive oil 20ml
  • Grated Parmesan cheese 30 g
Tagged : #

Stephanie Cleghorn

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.