Dinner Tonight: Alice Waters's Carrot Soup Recipe

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Dinner Tonight: Alice Waters's Carrot Soup Recipe

Some of my neighbors were out of town last weekend and graciously let us plunder their CSA shipment. I'm completely new to this process. It's such an odd feeling to walk home from the farmers' market with a large box of vegetables without a clue as to what's inside. It's kind of a game—what's in the box? And will you be able to use it all? I ended up with a bunch of tomatoes, kale, celery, and way more carrots than I've ever purchased before. I decided to tackle the orange guys first.

When you need to use a whole bunch of fresh vegetables, who better than Alice Waters for help? This recipe from Soup's On! couldn't get much simpler. It's just some sliced carrots mixed with onion and thyme. Everything is cooked gently and simmered until tender. The contents are left chunky (instead of being pureed). My only worry was whether the humble ingredients could make a truly interesting soup.

I never should have doubted Alice. The chunky soup is slightly sweet and soothing, and I love that it's not blended. The late summer soup is filled with texture and variance in every bite.

  • Yield:3 to 4


  • 2 tablespoons unsalted butter
  • 1 onion, sliced
  • 1/2 sprig thyme
  • 1 1/4 pounds carrots, peeled and thinly sliced
  • 1 teaspoon salt
  • 3 cups chicken stock
  • 1 tablespoon chopped chives


  1. 1.

    Toss the butter into a pot set over medium-low heat. When butter has melted add the onion and thyme. Continue cooking on medium-low heat for 10 minutes, stirring occasionally.

  2. 2.

    Add the carrots and cook for 5 minutes, stirring occasionally.

  3. 3.

    Pour in the stock and turn the heat to high. Bring to a boil and then reduce the heat, add the salt, and simmer for 30 minutes.

  4. 4.

    Serve with a sprinkling of chives.