Carrots: cut, cook and blend

Choose the cut for broth, skillet cooking or blended soup.

Prepare for the method

Wash, trim and peel if needed. Thin slices cook quickly in ramen broth. For soup, evenly thin rounds cook more consistently than large chunks.

A smooth soup

Check tenderness with a knife before blending. Firm carrots leave grains even after extended blending. Reserve some liquid to adjust thickness. Raw and cooked carrot weights are not interchangeable.

From garden to kitchen

To grow this ingredient yourself, explore its cultivation and harvesting guide.

Carrots: growing and harvesting — Jardins Potagers France · Resource in French

Explore further

Carrot patties in a frying pan

Finely grated carrots bound with eggs and flour, cooked as small patties of even thickness.

30 min·4 servings