Glazed Carrot Soup

Glazed carrot soup is a fantastic option for adding another colorful vegetable to your table, whether serving it hot, cold, or room temp. Combined with warm crusty bread and a robust green salad, this soup makes for a delightful spring meal.
If you don’t have an immersion blender, you can send the slightly-cooled soup through a quick spin in the blender.
Recipe by Mark Bittman from the How to Cook Everything Vegetarian® app
Serves: 4
Prep Time: 5 min
Cook Time: 40 min
Ready In: 45 min
  • 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
  1. 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.
  2. Cover, turn the heat to medium-low and cook about 5 minutes.
  3. Uncover and raise the heat a bit. Cook, stirring occasionally, until the liquid has evaporated and the carrots are cooking in the fat.
  4. 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.
  5. Once tender, add the rest of the water or stock and turn the heat to high. Bring to a boil, stirring well.
  6. Lower the heat and simmer, stirring occasionally, until the soup thickens slightly, about 10 minutes more.
  7. Use an immersion blender to purée the soup in the pan or cool the mixture slightly, pour into a blender, and carefully purée.
  8. Taste and adjust the seasonings as desired. Serve garnished with a sprinkle of chervil or parsley.