Daniel Catalaa

Carrot soup


  • Carrots, 6 to 8 medium-sized
  • Onion, small, 1
  • Butter, 2-3 Tbs.
  • Chicken broth, Swanson brand, 1 can (net wt. 49-1/2 oz. or 1.40 kg)
  • Garlic, 1 clove.
  • Olive oil, 3 Tbs.
  • Red pepper flakes, 1/2 tsp.


  1. Peel and cut carrots into 1/4 inch rounds and finely chop the onion.
  2. Sautee the onion in the butter until translucid (but do not brown).
  3. Stir in the carrots to the onion-butter mixture and simmer together for a few minutes.
  4. Add chicken broth and cook for about 20 minutes or until the carrots are tender but not soft. Then take off fire and allow to cool.
  5. Once the soup is cool, pour into the blender, but keep some of the broth in reserve. Blend and check soup for consistency. If it is too thick, ladel in some of the broth you reserved.
  6. On a low flame sauté a clove of garlic in the olive oil together with the pepper flakes. Strain out garlic and pepper flakes and add oil to blended soup to turn up the heat.