From beta to better

This is a major throwback, to December last year. Finally got down to completing the post, what 2-3 months after. Shout-out to all ma’ fellow procrastinators out there.

This was not the first time I’d made carrot soup. It’s my third time – seasoned cooks be like patoohey. Meh. But it’s not often I make the same thing thrice, especially if it’s not meal prep because:

A) I don’t get to blog about it

B) I like to try new things

Anyway, I decided to make carrot soup for my careteam potluck in December because it’s something I’ve attempted before and it’s something that you don’t need to be concerned about serving time because you can leave it in a warmer and not have to worry about it over cooking, unlike fried butter prawns or Korean stews.

Also, I love the idea of a warm soup and the beta carotene from the carrots are good for your eyes.

Grab a bunch of carrots
chopped carrots
I really do not like chopping carrots because it’s noisy and takes a lot of energy. Is my technique wrong?
In go the celery and onions – they taste terrible on their own but amazing when put in a soup
carrot soup boiling
Boil ’em all in a huge pot
blended carrot soup
Once your carrots are soft, you can blend the soup. Pictured: my $39.90 handy blender!
Add some spice to your life. Erm, soup.
carrot soup
Boil it a little more and add heavy cream for that extra dollop of deliciousness!


  • 1 tbsp butter
  • 1 tbsp extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic (that’s what the recipe said but I prolly put in 4-5 cloves)
  • 1 tsp chopped fresh thyme or parsley (I used the powdered form)
  • 5 cups chopped carrots (AKA about 1.5 bags of carrots)
  • 2 cups water
  • 4 cups reduced-sodium chicken broth,
  • ½ cup half-and-half or heavy cream (optional)
  • ½ teaspoon salt

Just do it:

  1. Heat butter and oil in pot over medium heat until the butter melts.
  2. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes.
  3. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
  4. Stir in carrots. Add water and broth; bring to a lively simmer over high heat.
  5. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.)
  6. Stir in half-and-half (if using), plus salt and pepper to taste.

Great for potlucks, cooking for large groups or eating over a few days: Simply cover and refrigerate for up to 4 days or freeze for up to 3 months.

Thank you EatingWell for the recipe!

asian potluck
The soup, sitting alongside homemade pizza, fried rice, wings, barbecued meats, kway pie tee, mac N cheese. Plus, teriyaki chicken skewers and home baked chocolate cake, not pictured.

Apparently it tasted and looked like pumpkin soup, probably due to the thicker consistency and colour. That’s fine. Haha – soup is soup. The only important thing is to consume it hot – cold soup is just meh. Unless it’s a clear kombu (seaweed) soup.

Till next time,


Our Christmas potluck
Happy faces at our Christmas potluck

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