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Jane Brody


4 servings


MacGourmet downloadPuree of Carrot Soup. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Puree of Carrot Soup


  • 2 teaspoons vegetable oil
  • 1 lb. carrots, sliced
  • 1 large onion, chopped
  • cup chopped celery
  • 1 ½ cups peeled potato, diced
  • 1 clove garlic, minced
  • ½ teaspoon sugar
  • 4 cloves whole
  • 4 cups chicken broth


Heat oil in a large saucepan, and add carrots, onion, celery, potato, garlic and sugar. Cover the pan and cook over low heat for about 10 minutes stirring occasionally. Add cloves and broth and bring the soup to a boil. Reduce heat and cook partially covered for about 20 minutes until vegetables are soft. Remove and discard the cloves. Puree soup in a food processor.