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
Scrape the carrots and slice off the outer red portion, discarding the yellow inside.
Cut the slices into small pieces.
Brown the carrot pieces in a little butter in a frying pan.
Stew the browned carrots in a covered pan.
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.
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Carrot + buttertop 24% of all pairsSmell alikemoderateCooked 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
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