Carrot Basil Soup Recipe

Carrot Basil Soup Recipe

  • 6 large carrots, chopped
  • 1 cup onion slices, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1/4 teaspoon lemon pepper
  • 1/2 cup heavy cream
  • 3 tablespoons fresh basil leaves, minced
  • salt and pepper, to taste
  • Garnishes
  • 4 tablespoons sour cream (optional)
  • 4 tablespoons pine nuts, toasted
  • 1 tablespoon fresh basil leaves, julienne
  1. To julienne basil leaves; stack them on top of each other and roll the up lengthwise. Slice finely. Set aside.
  2. In a soup pot, melt the butter over medium heat and saute the onions for 3 minutes. Add the garlic and saute another minute.
  3. Add the broth, carrots and lemon pepper. Bring to a boil and then reduce heat and simmer for about 30 minutes, until carrots are very tender.
  4. Puree the soup in batches using a food processor or blender. Or use a hand held wand blender immersed directly into the soup.
  5. Return the soup to the pot, add the cream and 3 Tbsps of minced basil. Cook for 5 minutes. Taste test and add salt and pepper as needed.
  6. Ladle soup into 4 bowls. Garnish each with 1 Tbsp of sour cream, 1 Tbsp of toasted pine nuts and a pinch of julienne basil.
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