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Carrot Soup

A soup made from sliced carrots simmered in butter and stock, strained and served without mint.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Carrot Soup

Why it works: Carrot and butter are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 10,083 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Carrot Soup

Ingredients

Directions

Prepare and cook

  1. Cut the carrots into slices.

  2. In a stewpan, melt the butter over high heat.

  3. Add the carrots and stir until browned.

  4. Add a little stock and cook until done.

  5. Remove excess fat and let it simmer for a long time.

Strain and serve

  1. Rub the mixture through a sieve.

  2. Serve without mint.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + buttertop 24% of all pairs
    Smell alikemoderate
    Cooked together10,083 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Carrots
Provide the main body and natural sweetness of the soup as they soften and break down.
Butter
Carries flavor and helps the carrots brown, adding richness to the soup.
Stock
Supplies the liquid that cooks the carrots and sets the soup's moisture.

The step that matters

Browning the carrots over high heat. Browning builds flavor through the Maillard reaction, but high heat can scorch the butter and carrot sugars, leaving a bitter taste. Stir constantly and add stock before the pan burns.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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