Encouraging Thoughts
Encouraging Thoughts

Carrot Soup Garnished with Hazelnuts

Carrot soup0o

   This is a recipe from lasts fall issue of Gatherings, Rustic Romance (the digatal version is free by the way). It is a simple soup recipe I wanted to share!

    Carrots are an ubiquitous vegetable and one that I always keep on hand. This soup is straight forward. Carrots are cooked in broth and pureed with a touch of cream. What gives the soup its depth of flavor is the hazelnuts and the parmesan rind. I got the idea from light summer minestrone I make, full of vegetables and herbs. I try to keep the leftover rinds from my wedges of parmesan cheese and throw them in soups. After the soup is cooked, I toss the rind away. It is like getting one last squeeze of flavor from the cheese. Simply garnish your soup with some toasted hazelnuts and hazelnut oil. You have a clean but richly flavored soup!

PS all photos are taken by Annetta Bosakova

Carrot soup 1o1

Carrot Soup Garnished with Hazelnuts
6 small servings

2 shallots, peeled and minced
2 TBL olive oil
5 cups carrots, trimmed, peeled and sliced into ¼ “slices
4 cups of chicken broth or water
Heal of parmesan cheese (the thick end of a wedge that is inedible)
¼ cup cream
Salt and pepper to taste
¼ cup toasted hazelnuts, with skins rolled off and very coarsely shopped
Toasted hazelnut oil or good flavored olive oil

In a soup pot over medium heat, sauté shallots in oil for five minutes or so, until they are soft but do not burnt. Add carrots, broth and cheese rind. Cover pan and simmer ½ hour, until carrots are soft but not mushy. Remove rind and throw away. Add cream and blend with a blender stick or regular blender until smooth. Taste and add salt/pepper to your liking. If the soup is too thick, blend in some water. When you are ready to serve garnish the bowls of soup with hazelnuts and a of drizzle hazelnut oil.

Since this is such a simple soup the better tasting the carrots are, the better tasting the soup will be.
Another garnish that would be good with this soup is chiffonade fresh basil.


Feed You can follow this conversation by subscribing to the comment feed for this post.

Tierney Barden

Stunning setting, and the soup looks delicious!


I must say I just had my husband make some cherry wood stumps such as in your photo. I am using them for a tea in December with red candles. They look so pretty on your table with the soup. Beautiful.

Linnie Nolan

Hi Clarice,
Thank you for stopping by :-D
I'm visiting from my kindle ( which is a little hard to maneuver... an spells silly words for me)...(it wanted to call you "Clarence" hee )
I like the looks of this carrot soup! Perfect for a Fall day! (My favorite time too )
Many Blessings, Linnie


It sounds delicious, Clarice. Carrots are pulled here, as needed, so they stay fresh. I love soup, all kinds of it. The hazelnut garnish is a new idea to me.


What a lovely Carrot Soup, Clarice. I had to smile to myself about the cheese rinds, lol...a "trick" my grandmother taught me oh so long ago:) They are especially fragrant in Pasta & Bean soups or Pasta & Pea soups:)

Thanks for sharing, Clarice...


I love a simple soup..it is a great recipe....

The comments to this entry are closed.