Carrot and chestnut soup recipe

Carrot and chestnut soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Carrot soup

A lovely winter soup made in minutes. Given that, however, it's a luxurious soup that works equally well for lunch at the office as it does a special occasion starter.

Cornwall, England, UK

9 people made this

IngredientsServes: 3

  • 400g carrots, peeled and roughly chopped
  • 150g ready to eat chestnuts
  • 1/2 red onion, roughly chopped
  • 1 teaspoon herbes de Provence
  • 1 chicken stock cube
  • 250ml whole milk
  • 2 teaspoons brandy (optional)
  • salt and pepper, to taste

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Combine carrots, chestnuts, onion and herbs in a saucepan and add just enough water to cover. Place over medium high heat and bring to the boil. Once at the boil, stir in the stock cube, then cover and reduce to a simmer. Cook till the vegetables are tender, about 10 minutes.
  2. Remove the soup from the heat. Using an immersion blender, start blending the contents of the pan whilst adding the milk in a steady stream. Stop adding milk when your desired consistency is reached, or add more for a thinner consistency.
  3. Return to low heat to warm through; do not boil. Stir in the brandy, if liked, and season to taste with salt and pepper. Serve immediately.


If you don't have herbes de Provence, just use your favourite dried herbs, such as thyme, rosemary and oregano.

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Vegetarian and Vegan Roasted Chestnut Soup

Looking for the perfect roasted chestnut soup recipe? This simple vegetarian and vegan bowl is a fall or winter soup to be savored on a chilly Thanksgiving or Christmas evening or for any fall or winter dinner occasion.

Not everyone likes the subtle nutty flavors of chestnuts, but if you do, then you'll love this easy soup. The recipe is also vegan as long as you use vegan margarine or oil (and not butter) and soymilk in place of dairy milk. In addition, all of the ingredients can be gluten-free, but you'll need to check the ingredients list of your vegetable broth, or buy one that's specifically labeled as gluten-free.

Around the holidays, most grocery stores carry roasted and peeled chestnuts that are ready to use in a recipe such as this one (for the best taste, avoid the ones in the can or in a jar in liquid and instead look for any kind in a vacuum-sealed bag). At other times of the year, prepared chestnuts can be a bit trickier to find, so you may want to plan well in advance and buying them online if you have trouble finding them. Buying chestnuts fresh and roasting and peeling them by hand is also an option of course, though it is quite a fair bit of work to do. If you do want to roast fresh chestnuts, they'll need about 30 minutes in the oven at 425 F.

Score 300g chestnuts on the base of the shell with a sharp knife, then microwave on high for 2-3 mins until shell opens and flesh is soft or bake at 200C for about 15 mins, until shells open. Peel while still warm.

Melt 1 tbsp butter in a saucepan with 1 tbsp extra virgin olive oil over medium heat and add 300g chopped carrots, 1 chopped onion, 2 sticks sliced celery, 1 bay leaf, 2 sprigs thyme and 2 sprigs flat-leaf parsley and stir for 4-5 mins. Add chestnuts, 4 cups of stock and salt and cracked black pepper, cover and simmer for 20 mins or until chestnuts are tender.

Remove herbs and reserve 2 tbsp of vegetable and chestnut mixture. Process vegetables and stock in a mixer until smooth then return to saucepan.

Add 1/2 cup light pouring cream (optional) and stir to heat through - do not boil.

Ladle soup into 4 warm bowls, top with reserved chestnuts and vegetables and sprinkle with 2 tbsp chopped flat-leaf parsley.

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Delicious! I followed the recipe almost exactly but used 2 salt free vegetable bouillon cubes instead of the broth. I used the pre-roasted chestnuts that come in an aluminum (?) pouch. To get the best flavor I used about 1 1/2 tsp salt and about 20 grinds of freshly ground pepper. Perfect for a winter soup day!

Outstanding. Perfect if you follow it to a "t". Even better with a cup of cream mixed in when you purée and splash of sherry served with it. I garnished with creme fraisch, cooked bacon, and chopped chestnuts. Perfect first course for an elegant meal, and well received on Thanksgiving.

I thought this was very good. However, the chestnuts flavor did not come through. I added extra garlic and a little cayenne. I would make it again, if i need to use up the ingredients.

I have been making this perhaps since it was first printed. You can purchase chestnuts in the jar from Williams Sonoma or the Sonoma outlet after Thanksgiving at half price. You can also purchase them in a pouch at Ocean State Job Lot when they have them. The flavors never fail to surprise and please my guests. This is a perfect start to a holiday meal. I follow the recipe as written, except that I sometimes use homemade broth and less water.

A few years ago my husband had an amazing chestnut and celery root soup at Salts in Cambridge, MA. He asked me to re-create it but I couldn't find a recipe for chestnuts and celery root. This once came pretty close so I just traded out the celery and potato for celery root (aka celeriac). It makes for a rich, haunting flavor. I highly recommend that substitution. A splash of sherry at the end doesn't hurt either.

So Awesome! was a big hit as a first course before roast chicken.. it did need a bit of a kick so i added a bit of nutmeg, which was a bit hit.. Tried it with the sour cream, but it dominated a bit too much so had some left over creme and mixed it half and half with the sour creme.. and it was perfect. still a bit of sour, but much lighter flavorwise.

We roasted and chopped far too many fresh chestnuts for our Thanksgiving stuffing, so I tried this in order to use up the chestnuts. The soup was good, but the taste really wasn't sophisticated. It seemed more like home-style comfort food. I found the potato taste and texture to dominate the chestnut and celery. I might suggest using less potato or more of the other ingredients. Also, it was a little bland. I should have added a bit of crushed red pepper before pureeing.

I made this for a dinner party and all my guests raved. The soup is very easy to make and has fantastic flavors. I used my immersion blender and kept at it until the consistency was very smooth. At the end I added a splash of red wine, some cream, and some red pepper flakes to give it a little kick. I will make this again and again.

Very impressive soup, perfect for company. Elegant, nicely balanced flavors. I love chestnut soup, but this is lighter, less sweet, more complex and simply delicious. I used grapeseed oil instead of butter, fresh thyme instead of dried (ugh). Also added a healthy splash of Madeira (which seems to be made for chestnuts), heavy cream and maybe 1/4t of fennel pollen which added another subtle dimension to the flavor. The recipe doesn't mention seasoning with salt and pepper (I guess that's a given), but I used freshly ground white pepper which I thought worked nicely. Loved the suggestion from a cook in NYC to use as a sauce with fish and complementary roasted vegetables. I plan to steal your idea soon, and maybe dust the fish with fennel pollen as well.

Very easy and good, except for finding the chestnuts. Finally got them at Wild Oats, canned. I took previous advice and cooked a white fish to go with it. The soup was good, but the butter-pecan brussell sprouts and plum tart marzipan crumble (using pears and cranberries w/ ice cream)--both recipes from this site--were the shining stars. The whole meal ended up revolving around different nuts but it was fun and delicious.

I was disappointed. Given the prior reviews, I expected this to be exceptional, so I served it at a formal dinner. I followed the recipe to the letter and while the soup had a good flavor, it really tasted alot like bean soup. And it was heavy. It would be better used as a hearty, cold winter's day lunch, but who wants to shell out the cost of chestnuts for that?? Stick-to-your ribs--yes but the only thing I found elegant was it's name.

Recipe Summary

  • ½ cup butter, divided
  • 4 (7 ounce) cans whole chestnuts, drained
  • 1 carrot, peeled and sliced
  • 1 parsnip, peeled and chopped
  • 1 celery root, chopped
  • 7 ½ cups chicken or vegetable stock
  • ½ cup Madeira wine
  • 1 pinch ground nutmeg
  • salt and pepper to taste
  • 2 sprigs fresh parsley, chopped
  • 1 pinch cayenne pepper, or to taste
  • ¼ cup sour cream, for garnish (Optional)

In a heavy skillet over medium heat, melt 1/4 cup of butter. Saute the chestnuts in butter until heated through set aside.

Melt remaining 1/4 cup butter in a large pot, and stir in the carrot, parsnip, and celery root. Cook and stir until vegetables are tender, about 5 minutes. Add the stock, chestnuts, and wine. Bring to a boil, and reduce the heat to simmer.

Simmer for 15 minutes season with nutmeg, salt and pepper and fresh parsley. Puree the soup in a food processor or blender a little at a time, or use an immersion blender. Garnish each serving with sour cream, if desired, and a dash of cayenne pepper.

Chestnut Carrot Soup

  • 1 lb fresh or frozen-peeled chestnuts or 8 oz freeze-dried "Slices" (rehydrated to 16 oz)
  • 3 Tablespoons extra virgin olive oil
  • 2 medium leeks, including about 2" of the green part
  • 1 pound carrots (approximately 6) peeled and thinly sliced
  • 1 1/2 teaspoons peeled grated ginger
  • 3 Cans of Swanson Chicken Broth (141/2 oz.)
  • 1/2 cup fresh orange juice
  • 2 teaspoons grated orange zest (grated from real orange outer skin)
  • Salt and ground white pepper, to taste
  • Thin orange slices for garnish (optional)
  • Fresh mint sprigs for garnish (optional)

In a large saucepan over medium heat, warm the olive oil. Add the leeks and saute until just slightly softened, about 3 minutes. Add the carrots, chestnuts and ginger and saute until the vegetables are just softened, about 10 minutes more. Add the stock, cover partially and simmer until the vegetables are completely softened, about 20 minutes. Remove from the heat.

In a blender or food processor, puree the soup in batches, and return the soup to the pan. Set the pan over medium heat and stir in the orange juice and zest. Season with salt and white pepper.

Serve the soup in warmed bowls and garnish each serving with an orange slice and a sprig of mint.

Chicken, orzo and minted pea broth

Orzo, giant couscous or even macaroni all work for this recipe. Add a handful or two of frozen petit pois with leftover meat (save the roast chicken bones for a lovely stock) and you'll have yourself a perfectly light and healthy supper. Frozen herbs work just as well as fresh.

750ml chicken stock
50g orzo pasta
2 garlic cloves, finely sliced
2 celery sticks, finely chopped
100g cooked roast chicken, shredded
100g frozen peas
4 spring onions, finely chopped
30g fresh mint

1 Pour the chicken stock into a large saucepan and put over a high heat. Once boiling, add the orzo, garlic and celery. Allow this to cook for 10-12 minutes or until the pasta is completely cooked.

2 Add the shredded chicken, peas and spring onions. Heat through before adding the mint.

3 Serve with crusty bread or a mixed salad.


In a large bowl, combine carrots, olive oil, salt and pepper and toss to coat. Transfer to a baking sheet and roast until tender and golden around the edges, 45 to 50 minutes.

Meanwhile, in a small bowl, whisk the cream and chopped cilantro until slightly thickened. Season with salt and pepper. Refrigerate until ready to use.

In a soup pot over medium heat, melt butter. Add shallots and sauté, stirring, until tender and translucent, 4 to 5 minutes. Add roasted carrots, stock, ginger, coriander and chestnuts bring to a simmer. Reduce heat to medium-low and simmer for about 15 minutes. Remove from heat.

When soup has cooled slightly, purée with a stick blender. Season with salt and pepper.

Ladle soup into warmed bowls and garnish each serving with a swirl of the cilantro cream and a cilantro sprig or two. Serve immediately, with a wedge of lime on the side to squeeze into soup, if desired.

  1. 1 leek
  2. 1 carrot
  3. 100g Zucchini
  4. 600g of peeled chestnut
  5. 100g bacon
  6. q.s. salt
  7. q.s. olive oil
  1. Put the leek, onion, carrot, courgette and chestnuts boiling into water
  2. When tender, pass the soup with the magic wand
  3. Season with salt and a drizzle of olive oil
  4. Serve with a crispy grilled bacon strip
What about a new soup? Tasty Chestnut – like a soup
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User Review
Chestnut soup - 100% Homemade, Portuguese, Family recipes

A chestnut soup recipe for the chestnut season. Simple, fast, and easy to do. A soup with substance, ideal for cold weather. Try it, it is delicious. This

Creamy Chestnut Soup

26 Dec, 2018 Creamy Chestnut Soup Joanne Rappos soups A silky smooth soup with slightly earthy notes from the chestnuts. This comforting soup is the perfect starter to any meal. chestnut, soups, hearty soups, creamy soup chestnuts

Silky smooth with slightly earthy notes from the chestnuts. This comforting soup is the perfect starter to any meal. I love it so much. It’s the full meal when I make it. It’s wonderful with some crusty bread and the best way to use up the last of my homemade chestnut purée.

I have already went on and on about how much I love chestnut anything. From roasting them to making them into a creamy purée and then finding delicious ways to enjoy the purée. I have loved using them in baking like in my chocolate chestnut cake and in savoury dishes as well. I knew I had to make a soup with some of my purée and this one turned out perfectly. The flavours are absolutely wonderful. I think the leek has a lot to do with it along with sautéing the veggies in a bit of the bacon fat. So much flavour!

I have had chestnut soup before unknowingly, only to find out later that it was chestnut in it and marveling at how luxuriously creamy it was. The earthy nutty flavours are delicious and it’s definitely a soup we couldn’t get enough of.

This recipe calls for using jarred or canned chestnuts which makes whipping this soup up so easy. I used my homemade purée which takes a little bit of effort to make but really made this soup even more velouté or velvety. The homemade version is linked in the recipe if you want to roast and make your own but either jarred canned or homemade is totally acceptable to use.

Like any creamy smooth soup, decorating it is half the fun whether it’s with cream or crème fraîche. The garnish options are endless. I stuck to the basics with some chopped chives and the crispy bacon from the recipe but you really could top it with more fresh herbs, crispy onions and the list goes on.

This soup tastes wonderful and definitely feels like a special occasion soup that can be served as a starter or even an appetizer in shot glasses or tea cups. It’s delicious and if you get your hands on some chestnuts it’s a must to make. You will love it! I have some leftover sweetened chestnut purée and I’m heading into the kitchen to bake up some sweet chestnut bread with it. Nothing must be wasted. Will let you know how it goes!

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