Cream of Carrot Soup

Enhanced with herbs and cashews, enriched with sour cream, with an appealing texture and attractive color. Although the herb flavor is more apparent when served hot, this also makes a refreshing chilled soup. –The Pilgrim’s Inn, Deer Isle, Maine


2 pounds carrots, scrubbed or peeled and chopped
4 cups rich chicken stock
1-1/2 teaspoons salt
1 cup chopped onions
2 cloves garlic, chopped
1/3 cup chopped cashews
4 tablespoons butter
3 cups half-and-half
1 teaspoon each thyme, marjoram, and basil
Sour cream


Combine carrots, stock, and salt in soup pot, bring to a boil, reduce heat, and simmer, covered, for 15 minutes. Saute onions, garlic, and cashews in butter until onions are transparent. Puree carrots and stock with sauteed mixture in food processor until smooth. Return to soup pot, whisk in half-and-half and add herbs, stirring until heated through. Serve garnished with dollop of sour cream.

Cooking & Recipes


Serves 6

Preparation Method

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Both my wife and daughter are

Both my wife and daughter are allergic to tree nuts. Can the pecans in this recipe be omitted or is there a viable substitute?