Alice Waters’ Carrot Soup Recipe

Alice Waters’ Carrot Soup Recipe

How To Make Alice Waters’ Carrot Soup Recipe

Velvety smooth soup made with fresh carrots and cream.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • 1 lb. carrots, peeled and sliced
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tbsp butter
  • Salt and pepper to taste


  1. In a large pot, melt butter over medium heat.

  2. Add garlic and onions, sauté until onions are translucent.

  3. Add in carrots, stir well and let cook for a few minutes.

  4. Pour in chicken or vegetable broth and bring to boil. Reduce heat and simmer for 20-25 minutes until carrots are tender.

  5. Puree soup mixture using an immersion blender until smooth.

  6. Stir in heavy cream and bring back to a boil.

  7. Adjust seasonings and serve hot.


  • Calories : 296kcal
  • Total Fat : 23g
  • Saturated Fat : 14g
  • Cholesterol : 80mg
  • Sodium : 1059mg
  • Total Carbohydrates : 18g
  • Dietary Fiber : 4g
  • Sugar : 8g
  • Protein : 5g
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