We'll put this bright-tasting carrot soup against the best you've had, any day

  • Carrot soup with toasted pecans to set off the carrots' sweetness.

    Carrot soup with toasted pecans to set off the carrots' sweetness. Stacy Zarin Goldberg for The Washington Post

 
By Bonnie S. Benwick
The Washington Post
Posted3/26/2019 6:00 AM

This is what I have learned from testing carrot soup recipes: Even folks who really like carrots sometimes will pause at a pureed bowlful in which that vegetable is the star ingredient. That includes people who enjoy carrots raw but not cooked, and those who are underwhelmed by the texture and/or flavor of pureed carrots.

You often find carrot soup flavored with ginger, and its texture tempered with dairy. A little garlic, judicious use of spices and coconut milk make the difference here, with no discernible coconut taste. I think it could even serve as a base for a minestrone-type vegetable soup, if you happen to have leftover cooked veggies on hand.

 

Thus far, this soup has passed muster with a sampling of carrot soup skeptics. Let me know what you think -- preferably after you have made the recipe!

Don't skip toasting the pecans, which complement the carrots' sweetness.

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