Carrot and Lemon Soup / Zuppa di Carrote e Limone

6 to 8 servings


  • 6 tablespoons unsalted butter
  • 1 large onion, chopped
  • 1 large garlic clove , sliced
  • 1 1/2 pounds carrots, sliced
  • 3 tomatoes, chopped
  • 1 baking potato, peeled and sliced
  • 1/4 cup shredded fresh basil or flat-leaf parsley
  • 4 cups chicken stock
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup crème fraiche
  • 1/4 teaspoon hot pepper sauce
  • 1/4 cup fresh lemon juice
  • Crème fraiche and flat-leaf parsley for garnish


  1. In a large saucepan or flameproof casserole, melt 4 tablespoons of the butter. Add the onion and garlic, cover and cook over low heat until softened but not browned, about 5 minutes.
  2. Add the carrots, tomatoes, potato, basil, stock, salt, pepper and remaining 2 tablespoons butter. Bring to a boil over high heat, reduce the heat to moderately low and simmer, covered, for 45 minutes.
  3. Puree the vegetables in a food processor or with a hand blender until smooth. Add the crème fraiche and hot sauce. Simmer, uncovered, for 15 minutes. (The recipe can be made to this point up to 1 day ahead. Cover and refrigerate).
  4. Before serving, reheat the soup and stir in the lemon juice. Ladle the soup into individual soup bowls. Garnish each serving with a dollop of crème fraiche and a leaf of parsley.

This recipe was featured on Season 17 - Episode 1703.

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