Recipes > Soup > Carrot Soup > Carrot Soup

Carrot Soup


  • 6 carrots
  • 1 ounce butter
  • 1 teaspoonful sugar
  • 1 teaspoonful salt
  • 1/4 teaspoonful pepper
  • 3 quarts bone stock


Scrape and slice up the carrots and put them into a saucepan with the butter. Sprinkle over salt, sugar and pepper; turn them about in butter for five minutes, pour over the boiling stock and boil for an our. Rub through a sieve, return to the saucepan and boil up, season to taste, and serve very hot.

Time: 1 hour.


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The Art of Living in Australia (1893).

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