Warm and nourishing in the chill of winter, or cold and refreshing in the heat of summer, this versatile carrot soup with sage and mint is welcome at the table year-round.
This recipe, from The Berkshires Farm Table Cookbook, was contributed by Woven Roots Farm in Tyringham, Massachusetts, whose mission is stated as “Nurturing the soil that nourishes our community through no-till, hand-scale, regenerative agricultural practices, CSA membership, and education.”
Excerpted from The Berkshires Farm Table Cookbook: 125 Homegrown Recipes from the Hills of New England © 2020 by Elisa Spungen Bildner and Robert Bildner. Reproduced by permission of The Countryman Press. All rights reserved. Photos by Clay Williams.
The Berkshires Farm Table Cookbook (Countryman Press, 2020) captures the fresh, flavorful recipes of a truly bucolic region of the United States. And thanks to authors Elisa Spungen Bildner and Robert Bildner, and their collaborator, Chef Brian Alberg, who created most of the recipes, you can now experience a taste of this magical region for yourself, no matter where you live. See more about this book following the recipe box.
See another recipe from this book, Blistered Green Beans with Mustard Vinaigrette.
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced (about 2 cups)
- 1 large celery stalk, diced (about ½ cup)
- 2 garlic cloves, sliced
- 1 tablespoon loosely packed chopped fresh sage, or 1½ teaspoons dried
- 5 cups diced carrots (about 2 pounds)
- 6 cups vegetable stock
- ½ teaspoon salt, or more to taste
- ¼ teaspoon freshly ground black pepper, or more to taste
- 1 tablespoon thinly sliced fresh mint for garnish
- Heat olive oil in a heavy-bottomed stockpot over medium heat, until shimmering and fragrant. Add the onion and celery, and cook, stirring occasionally, until slightly browned, 10 to 12 minutes.
- Add the garlic and sage and cook, stirring occasionally, until the garlic is translucent and the sage is aromatic, about 5 minutes.
- Add the carrots and stock and bring to a low boil. Cook until the carrots are tender, about 25 minutes. Season with salt and pepper.
- Remove the pot from the heat and let cool. Using a countertop or immersion blender, puree the soup, in batches if necessary, until smooth. If using a countertop blender, put the lid on the blender, remove the center of the lid, and hold a folded towel over the opening while the machine is running, to prevent hot liquid from spurting.
- Return the soup to the heat and warm through, or chill in the refrigerator. Adjust the seasoning to taste with salt and pepper just before serving, if needed.
- Ladle 2 cups of soup into each bowl and scatter the mint strips on top right before serving.
MORE ABOUT THE BERKSHIRES FARM TABLE COOKBOOK
The Berkshires Farm Table Cookbook (Countryman Press, 2020) captures the fresh, flavorful recipes of a truly bucolic region of the United States. And thanks to authors Elisa Spungen Bildner and Robert Bildner, and their collaborator, Chef Brian Alberg, who created most of the recipes, you can now experience a taste of this magical region for yourself, no matter where you live.
The rolling hills and treetop mountains of the Berkshire region have long been known as a cultural mecca, but foodies around the world are becoming increasingly interested in its cuisine. And who can blame them when you hear about mouth watering dishes like Roasted Zucchini and Cherry Tomato Pizza, Vegetable Ratatouille with Basil Gremolata, and Glazed Blueberry Lemon Bread?
Delivering the delicious flavors of Western Massachusetts and its adjacent areas right into the comfort of your home, Elisa and Robert are here to tell the story of family-run agriculture through the language of food, presenting an irresistible culinary portrait of this scenic paradise. Featuring 125 handpicked recipes, this cookbook transforms universally loved, readily available ingredients into delectable specialties, created or inspired by the Berkshire’s very best farmers, chefs, and restaurant-owners.
With so many delicious recipes to choose from, this celebration of the region’s healthy, sustainable food scene and farming community is a collection to savor. Try bringing a little Berkshire culinary magic to your kitchen, then find yourself returning to it again and again.
ABOUT THE AUTHORS: Elisa Spungen Bildner is a former lawyer, journalist, and CEO of a perishable food manufacturing company, and is a professionally trained chef. Robert Bildner is a former lawyer who grew up in a food family and went on to found several companies that helped local farmers bring products to market. He photographed the farms and restaurants in this book. Elisa and Rob have lived in the Berkshires for 35 years. Find out more about Elisa and Rob at Berkshires and Beyond.
Chef Brian Alberg is the former executive chef of the The Red Lion Inn, owned by Main Street Hospitality Group, where he was also vice-president of culinary development.
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Here are lots more tasty vegan soups & stews.
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