Creamy Carrot Soup
Nobody said you had to pour your soup into your blender. Immersion blenders are the bomb too — especially for turning a saucepan full of steamed and sautéed veggies into a delicious, creamy concoction to brighten up any rainy day. To duplicate this recipe for creamy carrot soup, you’ll need the following:


  • Onionssliced

  • 3tbsp

    Extra-Virgin Olive Oil

  • 2 1/2lbs

    Carrotspeeled and sliced

  • 1

    Potatopeeled and cut into 1/2 inch pieces

  • 1/2cup


  • 16oz

    Chicken Stockyou can substitute vegetable stock

  • Saltto taste

  • Pepperto taste
  1. Season a large, deep skillet with olive oil and toss in the onions, stirring gently until caramelized and golden brown.

  2. Toss in the carrots, potato and celery, and sauté for an additional 10 to 15 minutes.
  3. Add stock and bring to a rapid boil. Cook for about 20 minutes, or until vegetables are very tender.
  4. Insert your immersion blender into the skillet and blend the ingredients until they’re the consistency of soup.
  5. Add salt and pepper to taste.