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Carrot Soup

A soup made from pulped carrots simmered in stock, seasoned with salt and cayenne pepper, served hot with fried bread squares.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Carrot Soup

Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Carrot Soup

Ingredients

Directions

Prepare the carrots

  1. Boil the carrots until tender.

  2. Cut up the red part of the carrots and rub it through a sieve.

  3. Weigh the pulped carrot and add it to the stock in the proportion of 12 to 13 ounces per quart.

Finish and serve

  1. Mix gradually and season with salt and cayenne pepper.

  2. Let the soup boil and serve hot with fried bread squares.

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 + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Carrot + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together1,628 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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, flavour and thickness of the soup once pulped.
Stock
Forms the liquid base that the pulped carrot is mixed into.

Swap the carrot

How well each one fits the dish's main ingredients (pepper, bread):

  1. Capsicumfits better
  2. Tomatofits better
  3. Spinachfits about as well
  4. Carrotthe original

Fit is the average pairing score against pepper, bread. Candidates are from the same food group and used in at least 100 recipes.

“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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