Recipe: Soupe aux Carottes Nivernaises | French Carrot Soup from Nivernais


One last soup for the cold weather in the wintery climes. Another French one, Soupe aux Carottes Nivernaises, a carrot soup from the former French province of Nivernaise. A very special soup, this one. Warming and buttery, sweet and luxurious, it deserves a place at your winter table.

Feel free to browse recipes from our Retro Recipes series. You might also like our Carrot recipes here and here. Or you might like to browse Soup recipes here and here. Check out our easy Winter recipes here and here.

French Carrot Soup

Soupe aux Carottes Nivernaises

(Serves 4-5)

This soup is a specialty of Nivernais, a former province of France, around the city of Nevers that forms the modern department of Nièvre, which ennobles the carrot in its coat-of-arms! Old recipes have twice the amount of sugar as carrots, but today, this amount is greatly reduced.

125g butter 500g carrots, sliced thinly 1 – 3 Tblspn sugar – see the note on the sugar below the recipe
salt 0.5 cup plain flour 6 cups good quality stock
2 tspn cream 2 tspn chives or parsley, chopped (optional)

The soup takes under an hour to prepare, depending on how thinly the carrots are sliced.

Heat 95g of the butter in a heavy saucepan. Add the carrots and sugar, and salt to taste. Sauté uncovered for 10 minutes or until very tender (depending on the size of the carrot slices). Purée the carrots.

Return the puréed carrots to the saucepan, and, with a wooden spoon, blend in the flour. Dilute with cold stock, stirring carefully. Bring to a boil, reduce the heat, take off the lid and simmer for 10 minutes.

Remove from the heat. Add the remaining butter and the cream. Sprinkle with chives or parsley if desired and serve.

recipe notes
A note on the sugar: the carrots can take more sugar than you might expect. I like this recipe a little sweet, as it is meant to be a soup that is on the sweet side. Not like a dessert, but with a sweetness about it. The best way is to add some sugar, cook a little, taste, add a little more sugar if the carrots need it, and continue like this until you have enough sweetness for your tastes.

An alternative way of cooking is to cook large slices of carrots in stock, then removing them from the stock and glaze with the butter and sugar. Return to the stock and serve.

Or, don’t puree the carrots, and continue as per the recipe. You can add a little black pepper and a touch of thyme or sage if you wish.


This has been crossposted with our sister site, A Life Time of Cooking; here it forms part of the Retro Recipe series.




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