Carrot Chestnut Soup

What you Need :


  • 1 pound fresh chestnuts, peeled and chopped
  • 2 – 3 tablespoons olive oil
  • 2 shallots, chopped
  • 1 pounds carrots, peeled and chopped
  • 2 teaspoons fresh ginger, peeled and grated
  • 1 quart vegetable or chicken broth
  • 1 cup heavy cream
  • salt and pepper to taste
  • fresh thyme leaves for garnish 

How to Make It :

In a large saucepan, over medium heat, add olive oil and shallots and sauté until soft. Add carrots, chestnuts and ginger. Add broth. Reduce heat to a simmer. Cover and cook until carrots and chestnuts are very soft. Puree solids in a blender in batches (being careful as mixture will be very hot) adding cooking liquid as necessary to make mixture smooth. Reserve remaining cooking liquid. Return carrot mixture to saucepan. Add cream and season with salt and pepper. Add additional cooking liquid until desired consistency is achieved. Stir in thyme leaves. Serve hot. Serves 4 – 6.

Recipe courtesy of Melissa Peterson

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