Soupe aux Carottes Nivernaises | A French Carrot Soup from Nivernais

Soupe aux Carottes Nivernaises | A French Carrot Soup from Nivernais

One more soup for the cold weather in the wintery regions. A French Carrot Soup, Soupe aux Carottes Nivernaises. A very special soup, this one. Warming and buttery, sweet and luxurious, it deserves a place at your winter table.

This soup is a specialty of Nivernais, a former province of France, around the city of Nevers that forms the modern department of Nièvre, which ennobles the carrot in its coat-of-arms! Old recipes have twice the amount of sugar as carrots, but today, this amount is greatly reduced.

Similar recipes include Turnip Soup with Yoghurt and Coriander-Walnut Paste, Parsnip and Carrot Soup with Crispy Garlic, Roasted Carrot and Apple Soup, South Indian Carrot Soup, and Carrot and Roasted Tomato Soup.

You can browse all of our other Carrot Soups. Or you might like to browse our Carrot recipes and Soup recipes. French recipes are here. Or check out our easy Late Winter recipes here.

French Carrot Soup

Soupe aux Carottes Nivernaises

Prep Time: 5 mins
Cook Time: 20 – 30 mins
Serves: 4 – 5, depending on how you use it

125g butter
500g carrots, peeled and sliced thinly – use a mandoline if you have one
1 – 3 Tblspn sugar – see the note on the sugar below the recipe
0.5 cup plain flour
6 cups vegetable stock or water
salt to taste

Heat 95g of the butter in a heavy saucepan. Add the carrots and sugar, and salt to taste. Sauté uncovered for between 10 – 20 minutes, until the carrots are very tender (depending on the size of the carrot slices).

Purée the carrots and return the purée to the saucepan. With a wooden spoon, blend in the flour and cook gently for few minutes while stirring to cook out the flour. Dilute with cold stock, stirring carefully. Bring to a boil, reduce the heat and simmer for 10 minutes, stirring occasionally

Remove from the heat. Add the remaining butter and the cream. Sprinkle with chives or parsley if desired and serve.

A note on the sugar
The carrots can take more sugar than you might expect, and older carrots will take more than younger carrots. I like this recipe a little sweet, as it is meant to be a soup that is on the sweet side. Not like a dessert, but with a sweetness about it. The best way is to add some sugar, cook a little, taste, add a little more sugar if it is needed, and continue like this until you have enough sweetness for your taste.

recipe notes
An alternative is to leave the carrot slices whole (don’t puree them), and continue as per the recipe. You can add a little black pepper and a touch of thyme or sage if you wish.

Another way of cooking the soup is to cook large slices of carrots in the stock, then remove them from the stock and glaze with the butter and sugar. Return to the stock and serve.








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