Carrots are sweet enough to seem like a spring vegetable, but easy to find even before the first asparagus breaks the ground. Served with a warm slice of buttered bread, this soup is the perfect winter-spring transition meal.
'carrot soup' on Serious Eats
I am a big fan of rainbow carrots, so I'm no stranger to surprisingly stark white carrots. Yet Deborah Madison's Ivory Carrot Soup from her new cookbook Vegetable Literacy was still a bit of a mind game for me. The finished soup tasted purely of carrot, but my eyes were convinced that I was slurping down potato-leek or some kind of parsnip concoction.