Spur-of-the moment vegetable soup, aka stone soup (the carrot version) from Around My French Table: More Than 300 Recipes from My Home to Yours (page 74) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Basil pesto

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Cheri on January 01, 2023

    Loved this! Carrot/Ginger soup by another name. Immune boosting, comforting. Made as written and puréed with immersion blender. Definite repeat.

  • stef on December 03, 2019

    Added a sweet potato and 1/2 brown rice. Cooked in instant pot for 23 minutes, quick release after 10. Delicious soup made quickly with ingredients I had

  • chawkins on February 23, 2018

    Such a simple and flavorful soup. I used mostly butter and a bit of olive oil for the saute of the vegetables. Added a pinch each of dried thyme and dried rosemary and a fair amount of chopped ginger. Used two medium size red bliss potatoes that I peeled and pureed the soup with an immersion blender. All ingredients are always available in the crisper of the refrigerator and the pantry. I cooked it in the instant pot, high pressure for 7 minutes and quick release.

  • twoyolks on February 25, 2016

    The soup was bland. It didn't take on any of the flavors of the vegetables. I will note that I used vegetable stock in place of chicken stock.

  • Laura on December 14, 2014

    Pg. 74. This soup had wonderful flavor! For such a simple preparation, the soup was absolutely delicious! I followed the basic recipe, sauteed the vegetables with butter only, used both rosemary and thyme, and pureed the soup until it was totally creamy. I thought the thickness was exactly right and did not feel the need to add more broth. The soup was a lovely shade of orange. I topped it with some minced rosemary and grated parmigiano reggiano -- a drizzle of olive or walnut oil would be nice as well. This soup is so healthy, simple to prepare, and beautiful -- I will be making this again very soon, probably with some of the other suggested vegetables.

  • br22 on September 06, 2014

    I really love how light yet flavorful this soup is. Have made it many times and always follow the author's ingredients and technique. Perfectly seasoned.

  • Delys77 on October 17, 2011

    Nice technique for when you have sparse veggies

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