Carrot Soup

Recipe by
Margaret Thomson

This soup features carrots and is sure to be a hit.

  • 2 T. olive oil 
  • 1 large onion, sliced 
  • 2 lb. carrots, peeled and cut into ½ inch (12-mm) rounds 
  • Salt and freshly ground pepper, to taste 
  • 3 garlic cloves, minced 
  • 1 tsp. chopped fresh thyme
  • 6 cups vegetable or chicken stock, plus more as needed 
  • 1 potato 
Featured Iowa Ingredients
  1. In a stockpot over medium heat, warm the olive oil. 
  2. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. 
  3. Add the carrots and cook, stirring occasionally, for about 5 minutes. Season with salt and pepper. 
  4. Add the garlic and chopped thyme and cook, stirring, until fragrant, about 1 minute.
  5. Add the 6 cups stock, increase the heat to high and bring to a boil. 
  6. Reduce the heat to medium-low, cover and simmer until the carrots are tender, about 20 minutes. 
  7. Microwave the potato and rinse under cold water to remove the skin.  Cut in half and add to the soup pot.  
  8. Using an immersion blender, blend the soup until smooth. Add more stock if needed to reach the desired consistency. 
  9. Adjust the seasoning with salt and pepper.

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