Carrot and Chestnut Soup Recipe

Carrot is an ingredient which is used in many different soup recipes and if you make this delicious carrot and chestnut soup recipe, you will discover that it is very tasty alongside chestnuts too. This is a rich and creamy soup as well as being vitamin-rich and very healthy as well.

Why Carrot and Chestnut?

Carrot and orange soup is a popular type but carrot and chestnut is not so well known. If you often make popular soups such as chicken noodle soup, potato soup, pumpkin soup or beef and tomato soups, why not try this carrot and chestnut soup recipe for a change?

You will like how the chestnuts taste in there. It is always good to experiment with different flavor combinations. Seriously, if you’ve never tried carrot and chestnuts together, do it – you’ll love it!

Serve this carrot and chestnut soup recipe with bread or crackers on the side if you wish. It is quite a thick and hearty soup so if you do not want to add bread or crackers, or made croutons to go on top, never mind, because it will still be really filling and you won’t be hungry after a bowlful of this.

Carrot Soup Starter with Chestnuts
This unusual soup blends flavors you might not otherwise put together, like carrots, chestnuts and celery, with parsley, thyme and ginger. Butter and cream add to the luxurious appeal of this soup.
Author:
Cuisine: British
Recipe type: Soup
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 300g (10½ oz) chopped carrots
  • 300g (10½ oz) chestnuts
  • 2 sprigs flat leaf parsley
  • 2 sprigs thyme
  • ⅛ teaspoon ground ginger
  • 1 bay leaf
  • 1 chopped onion
  • 2 sticks celery, sliced
  • 950 ml (4 cups) chicken stock 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 120 ml (½ cup) pouring cream (optional)
  • Salt and black pepper
Instructions
  1. Using a sharp knife, score the chestnuts on the base then microwave them on high for a couple of minutes (or bake at 200 degrees C or 400 degrees F for 15 minutes) until the shells open.
  2. Peel while warm.
  3. Melt the butter and oil in a pan over a medium high heat.
  4. Add the carrots, onion, celery, thyme, parsley and bay leaf and stir for 4 or 5 minutes.
  5. Add the stock, ginger, chestnuts, salt and pepper, cover and simmer until the chestnuts are tender.
  6. This will take about 20 minutes.
  7. Remove the herbs and keep 2 tablespoons of the vegetable and chestnut mixture on one side.
  8. Process the vegetables and stock in a blender until smooth then put it back in the pan.
  9. Add the pouring cream and warm through without boiling. Ladle the soup into 4 bowls, top withe the reserved vegetable and chestnut mixture and sprinkle some parsley on the top.

The velvety texture of a creamy soup is always welcoming, and the unmistakable flavor of parsnips, blended with a hint of tart cooking apple, is very warming. Root crops of all types thrive in fertile East Anglian soil, but parsnips don’t reach their peak until after one or two hard frosts. You can see how rich and creamy this carrot and chestnut soup recipe is and it would work well as either a starter recipe or even for lunch. Soups served with some nice warm, crusty bread work well for lunch even in the summer, whenever you fancy something warm and filling. Many people like to make extra soup and warm some up for lunch the following day.

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