- 1½ lbs carrots, sliced
- 2 TBSP butter or 1 TBSP neutral oil, like grapeseed or corn
- 1 tsp maple syrup or honey
- Salt and ground black pepper
- 6 c vegetable stock or water
- 2 TBSP minced fresh chervil or parsley for garnish, optional
- Place carrots, butter or oil, ¾ c water, and the maple syrup/honey in a saucepan over high heat. Sprinkle with salt and pepper and bring to boil.
- Cover, turn the heat to medium-low and cook about 5 minutes.
- Uncover and raise the heat a bit. Cook, stirring occasionally, until the liquid has evaporated and the carrots are cooking in the fat.
- Lower the heat and continue to cook, stirring occasionally, until the carrots are very tender, about 10 minutes more. If they start to stick or brown, add a tablespoon of water or stock.
- Once tender, add the rest of the water or stock and turn the heat to high. Bring to a boil, stirring well.
- Lower the heat and simmer, stirring occasionally, until the soup thickens slightly, about 10 minutes more.
- Use an immersion blender to purée the soup in the pan or cool the mixture slightly, pour into a blender, and carefully purée.
- Taste and adjust the seasonings as desired. Serve garnished with a sprinkle of chervil or parsley.