Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite. — Auguste Escoffier
Here is a recipe for carrot soup as is pictured above that can be used with any vegetable of your choice … I make it based on what I learned from Jessica Prentice of Three Stone Hearth in a cooking class I took from her in 2004:
Ingredients
- Homemade pastured chicken broth – quantity depends on how think you want your soup. Read more about broth.
… and the rest of these organic ingredients:
- About 8 – 10 carrots chopped. I have substituted the carrot with another vegetable such as butternut squash or pumpkin, tomato, watercress, mushrooms, etc. with this same “formula” and found them all to be delicious!
- Either 1 onion or 1 leek sliced and steamed … or sauteed in raw or cultured butter or ghee, preferably grass fed. I personally favor steaming and then adding ghee to the soup at the end.
Read about ghee
How to make ghee on YouTube
If you like to buy ghee ready-made, these are our recommended organic grass-fed brands via our Amazon affiliation:
Pure Indian Foods
PurityFarms
Ancient Organics
- I also use 1 bundle of herbs tied with cooking twine – I like fresh organic herbs I’ve air dried myself. You can use any you are drawn to: thyme, bay leaf, sage, rosemary, marjoram, etc.
Instructions
Once I steam the vegetables until soft, I pour them into a pot of chicken broth (the amount depends on how thick you like your soup), and I puree with a hand held stainless steel blender. I add the bundle of herbs and let simmer. Then I add ghee, cream fraiche, and salt before I serve. You may add raw cream or raw milk to the soup as well. As I stated above, I have substituted the carrot with another vegetable such as butternut squash or pumpkin, tomato, watercress, mushrooms, etc. with this same “formula” and found them all to be delicious!
Here is another similar recipe from Jessica Prentice – Tomato Soup
Read more from our Facebook archives. Comments may be of value!
We recommend the book Nourishing Broth by Sally Fallon Morell and Kaayla Daniels via our Amazon affiliation. Reed my review.
Nourishing Our Children 
8 Responses to Soup
She spoke at the latest Weston A. Price foundation conference in Texas about soup. I got lots of ideas from her! That is a beautiful photograph.
I made that soup right in my kitchen! I feel incredibly blessed to have taken virtually every cooking class Jessica has ever taught http://www.wisefoodways.com/! She was a founding board member of the Nourishing Our Children campaign and contributed to the first iteration of our materials! She is an incredible communal resource to many of us and I highly recommend her book: http://www.wisefoodways.com/moons/
This link is no longer working.
Jessica Prentice may have taken her site down. This article was written in 2011 and the site worked then!
[…] is my own published recipe for homemade soup. Do you have any to share with us?! Share this:TwitterFacebookEmailPrintLike this:LikeBe the […]
i have had [the] book [Nourishing Traditions] since 2005, and I have enjoyed everything I have made. The recipes are wonderful; I just finished the beef stock! I am planning on making the French onion soup for my daughter, her favorite! I especially love the fermented foods chapter, the yogurt is delicious and most children love yogurt with fresh fruit over the diluted, sugar infused yogurts that you by at the regular stores. Try some, I am sure your children will love them too!
[Edited for grammar and clarity]
I have not made carrot soup before, but have made squash and pumpkin soup with chicken broth and they truly are delicious! This is one I will have to try!
[…] This recipe was inspired by Shawn Ueda of Mud Dog Farm who suggested soup when I asked what she’d do with a particularly large zucchini at her booth. I was afraid it would go bad before I could eat it all. I based this soup on other my standard vegetable soup recipe. […]