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Alice Water's Carrot Soup

(recipe, Katie Hickey)


Very simple and very carroty. I serve it chunky the first day, but then I puree it (add more salt), to serve as a blended soup for leftovers)


  1. 1 Tbsp. unsalted butter
  2. 1 onion, sliced
  3. ½ sprig thyme
  4. 1¼ lb. carrots, peeled and thinly sliced
  5. 1 tsp. salt
  6. 3 cups chicken stock
  7. 1 Tbsp. chopped chives


  1. Toss the butter into a pot set over medium-low heat. When butter has melted add the onion and thyme. Continue cooking on medium-low heat for 10 minutes, stirring occasionally.
  2. 2
  3. Add the carrots and cook for 5 minutes, stirring occasionally.
  4. 3
  5. Pour in the stock and turn the heat to high. Bring to a boil and then reduce the heat, add the salt, and simmer for 30 minutes.
  6. 4
  7. Serve with a sprinkling of chive