Carrot Soup With Herb Puree 8.000

James M. Thresher for The Washington Post

Apr 8, 2009

This soup is all about the carrots, so use the most delicate ones you can find. Those with the tops still attached are the best, because you can use the greens for the herb puree.

Make Ahead: The soup and puree can be made a day in advance, covered and refrigerated. Reheat over low until thoroughly heated through, because the creme fraiche and herb puree in each portion will cool the soup down.

Servings: 8
  • For the soup
  • 1 pound carrots, trimmed, peeled and coarsely chopped
  • 2 mangoes (8 ounces total), peeled, seeded and cut into strips (1 cup)
  • 1 medium (8-ounce) russet potato, peeled and cut into 1-inch cubes
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon sea salt
  • 1/3 cup sugar
  • 2 quarts low-sodium vegetable broth
  • For the puree
  • 1 cup (about 1 ounce) herbaceous green leaves, such as carrot greens, watercress leaves or flat-leaf parsley
  • 1 cup baby spinach
  • 1 bunch scallions, chopped, dark-green parts only
  • 1 small bunch dill, coarsely chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • For assembly
  • 1/2 cup crème fraîche or mascarpone cheese


For the soup: Combine the carrots, mangoes, potato, pepper, salt, sugar and vegetable broth in a large pot over medium-high heat. Bring to a boil, then reduce the heat to medium; cook for 15 to 20 minutes, until the carrots and potatoes are soft. Remove from the heat.

Working in batches, use a food processor to puree the soup until it is smooth. (The carrots will not break down completely, so expect the soup to have a slightly grainy texture. Alternatively, an immersion blender can be used right in the pot.) If not serving the soup immediately, let it cool, then cover and refrigerate.

For the puree: Combine the green leaves, spinach, scallions and dill; wash them well.

Bring 8 cups of water to a boil in a large pot over high heat, then remove from the heat. Add the greens, stirring just until they have wilted. Drain in a colander and run cold water over them until they are completely cooled.

Squeeze out as much water as possible from the greens, then place in a food processor along with the salt, pepper and oil. Run the machine for 30 seconds, until the puree is smooth. Refrigerate in an airtight container until ready to use.

To assemble, divide the creme fraiche and puree among individual bowls, then ladle the soup on top.

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Recipe Source

From columnist David Hagedorn.

Tested by David Hagedorn.

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