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Winter Carrot and Sunchoke Soup

January 24, 2016
This delicious soup gets its flavors from carrots, parsnips, sunchokes and Brooklyn Bouillon stock.

Winter Carrot and Sunchoke Soup




00 min


00 min


2 Tbsp. unsalted butter

1 Tbsp. extra-virgin olive oil

2 onions, chopped

2 lbs. carrots, chopped

1 lb. sunchokes, chopped

4 c. Brooklyn Bouillon Pasture-Raised Chicken Stock or Farm Fresh Vegetable Stock

1/2 c. heavy cream

Pinch cayenne

Pinch nutmeg

Sea salt

White pepper

Garnish: crème fraîche and chives


Melt the butter with the olive oil in a large pot over medium heat. Add the onions and cook, stirring often, until slightly caramelized, about 10 minutes.

Add the carrots, sunchokes and stock, and simmer until the vegetables are tender.

Carefully transfer contents to a blender and blend until smooth. Return soup to the pot, and stir in heavy cream.

Season with cayenne, nutmeg, sea salt and white pepper. Garnish with crème fraîche and chives.

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