rosemary carrot soup

After trying the side dish for pan fried toman fillet with lemon cream sauce , I found out that rosemary and carrot are good friends. Then I got curious and wonder if their relationship can go any further. I discovered they are very much in love.

I have always wanted to make soup that does not need cream, butter or flour. I am glad this recipe works for me. The strong scent of rosemary infuses very well into the natural sweetness of the carrots and onion which combine to give a complex flavor.

Carrots, chopped

Small onion, chopped

Sprig of rosemary, chopped

Olive oil

Milk, room temperature

Sea salt

Crushed black pepper

Parmigiano cheese

Fry onion in a pot with olive oil till it starts to caramelize. Put in carrots, rosemary, salt and black pepper. Continue cooking till carrots become soft. Leave to cool. Blend everything into puree and return to pot. Over a small fire, pour in milk by small amount and stir continuously until puree achieves desired thickness. Add in a handful of parmigiano cheese.

42 thoughts on “ROSEMARY CARROT SOUP

    1. Thank you. Glad you like it and I’m so happy to know that you will be trying it out. Give me your comments. You may want to throw in a small handful of broken spaghetti as well.

  1. Wow, and super wow Danny! This screams out flavors & nutrition with beauty! Looks comfy and powerfully delicious!!

    1. Thank you so much Judy for your kind comment. I would have to agree that rosemary is truly powerful. Just a small sprig will create magic to the overall flavor.

        1. You are making me really excited. I’ve never seen so many different colors over here. Only orange and recently purple selling at a high price. 🙂 You must post them up when they are good. I would love to see them.

  2. Love this Danny and I love how you wrote the post! I make a sweet potato soup with rosemary and its probably my favorite, so it’s only natural that carrots would work too, being that they’re sweet. I love the simplicity. I can use coconut milk here too….looks delicious!!

    1. Thank you so much for your very nice comment Brandi. I truly appreciate it. You got no idea how happy I am.. from not knowing how to write a post to hearing such lovely words from you. That’s a big encouragement to keep me going.

      I should try sweet potato soup with rosemary. But I’m not sure if the type of sweet potato here is the same as yours. Coconut milk should work with carrots and rosemary. If you try, do let me know how it worked. 🙂

  3. I really like the sound of this – and I think it will be more tasty than carrot and coriander, which I’m always a little disappointed with when I make it. I think the secret ingredient is going to be that handful of cheese!! Nice little addition there 😉

    1. Thank you Gabriela, try it with rosemary the next time and let me know how it worked for you. And you are right that the little handful of cheese certainly add more flavor 🙂

  4. Rosemary and carrots seem like a lovely couple indeed! Not to mention a power couple that’s packed with nutrition and flavor 🙂

    1. I would say they really are. I discover it by chance reading the fine prints from the plastic bag that holds the carrots. It is a cooking suggestion given by the company. Glad it worked. 🙂

    1. Thank you very much. I guess such recipe only works for carrots, pumpkin and the potato family. Probably not possible for mushroom soup. 🙂 Please share if you’ve got mushroom soup recipe that does not require butter or cream. I am thinking dropping in some mashed potatoes may work..

        1. Hi Kenley, thank you very much for the delicious mushroom soup recipe. It looks good even without butter or cream. Using yogurt is such a clever replacement. Nice and healthy. The recipe is already in my note book and I shall try it soon and let you know how it goes 🙂

    1. Thank you Kenley. So happy you like it. How long more will winter stretch? I always dream of living in a place with winter but am also aware of the inconvenience caused by mother nature.

      1. Oh our winter here in Texas is quite mild and more like “cold summer”. 😉 We have warm days followed by cold days and it flips back and forth. This will last until mid March. I grew up in Wisconsin where there is a very cold and snowy winter. It can be pretty, but also causes a lot of undesired inconvenience and dreariness. All the same, being in Texas and having mild winters, I still like to make it “soup season”. 🙂

    1. Thanks Marisa, if you try, do let me know how it worked for you. So that I can improve it further. You can also throw in a small handful of broken pasta to add to the bite.

  5. What a beautiful presentation of this soup. I haven’t try rosemary with carrots yet, I’ll have to give this soup a try as I’ve some rosemary growing pretty well this year. Can’t wait to make this sweet carrot soup with the lovely rosemary.

    1. Thank you very much. I love rosemary. Apart from the lovely scent, it is such a strong plant that can withstand harsh weather. Do let me know how this soup worked for you.

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