Carrot Soup

Ingredients

• 1 kg Large carrots (Approx. 8-10 carrots. For best color, use the outer red part and discard the woody yellow core if desired.)
• 3 stalks Celery stalks (Or a small head/heart of celery)
• 1 whole Onion, medium
• 60 grams Butter (for sweating) (Approx. 2 oz)
• 1.5 liters Vegetable or Chicken Stock (Original calls for water or stock; stock is recommended for flavor.)
• 1 tsp Sugar (Pounded/powdered sugar)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp White Pepper (Adjust to taste)
• 15 grams Butter (for finishing) (Approx. 1 tbsp)
• 3 slices Bread slices (For croutons (referenced from Pea Soup))
• 2 tbsp Oil or Butter (for frying bread)
• 1 tsp Dried Mint (Optional garnish (referenced from Pea Soup))

Instructions

1. 1Wash, peel, and roughly chop the carrots, celery, and onion. If strictly following the original method for color, cut the red outer layer off the carrots and discard the yellow woody cores.
2. 2Bring a large pot of water to a boil. Throw the chopped vegetables into the boiling water for a few minutes to set and preserve their color. Drain them thoroughly.
3. 3Place the drained vegetables in a saucepan with the sweating butter (60g). Cover and place on a very low fire (low heat). Let them stew gently so the steam can escape, taking great care that they do not burn or brown.
4. 4Add the stock (or water) to the saucepan. Bring to a boil, then reduce heat and simmer until the carrots are completely tender.
5. 5Rub the mixture through a wire sieve or use a blender to puree until smooth. Return to the pot. Add the finishing butter, sugar, pepper, and salt. Adjust consistency with more stock if needed; it should resemble the thickness of pea soup, not watery.
6. 6Cut the bread into small cubes. Heat oil or butter in a frying pan and fry the bread cubes until golden and crisp (or toast them).
7. 7Ladle the soup into bowls. Serve with the fried bread croutons and a sprinkle of dried mint.