Servings: 8 to 10
Coriander, mustard seeds, and Madeira add depth of flavor to a fall classic. For the best results, use organic carrots. They tend to be a bit sweeter and more assertive.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
After puréeing and simmering, the soup can be stored up to 5 days ahead.
We made this soup as a first course to a winter feast. It turned out beautifully, but I had to tweak the recipe just a bit. I decided to get a little bit of browning on the carrots before adding them to the broth to cook- so I used the skillet that would later be put to use with the shallots and sauteed them in three batches with a dash of olive oil. Once the soup was done I added about a tablespoon of white balsamic vinegar to liven up the flavor a bit and it made all the difference in the world.
really good. I added chopped chives and dukkah to the garnishes
Great soup and easy to make. My whole family loved it
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?