4 tablespoons (60 g) butter, plus more if needed 2 onions, sliced
1 sprig thyme
2 1⁄2 lb (1 kg) carrots, peeled and sliced
2 teaspoons salt, or to taste
6 cups (1.5 l) chicken or vegetable stock 1⁄2 cup (120 ml) whipped cream or crème fraîche (optional)
Freshly ground black pepper, to taste Small handful chervil, chives, or tarragon, finely chopped (optional)
A spoonful of cumin seeds (optional)
Melt the butter in a heavy-bottomed pot over medium-low heat. Add the onions and thyme. Cook, stirring occasionally, until the onions are tender, about 10 minutes.
Add the carrots, season with salt, and cook for 5 minutes. (Cooking the carrots with the onions for a while concentrates the flavor.)
Add the stock and bring to a boil. Lower the heat and simmer until the carrots are tender, about 30 minutes.
When done, season with salt to taste and purée, if desired.
Serve the soup warm. Garnish with a bit of whipped cream or crème fraîche seasoned with salt and pepper and chopped chervil, chives, or tarragon. Alternatively, heat some butter or olive oil, sizzle a spoonful of cumin seeds in it, and spoon this over the soup as a garnish instead.
About this recipe
This recipe is by Alice Waters from Soup for Syria. Soup for Syria is a collection of over 80 lavishly photographed soup and stew recipes. The international family of contributors includes celebrity chefs and authors such as Paula Wolfert, Alice Waters, Mark Bittman, Yotam Ottolenghi, and Anthony Bourdain. All the proceeds from the book’s sale go the United Nations Refugee Agency UNHCR. To support this effort you can purchase the cookbook by visiting www.soupforsyria.com