CARROT SOUP
If you wish this soup to be of a good color, you must only use the outside, or red part, of the carrot, in which case a dozen large carrots will be required. If economy is practised, half this quantity will be sufficient. Take, say, half a dozen carrots, a small head of celery, and one onion, and throw them into boiling water for a few minutes in order to preserve the color. Then drain them off and place them in a saucepan, with a couple of ounces of butter to prevent them sticking and burning, and place the saucepan on a very slack fire and let them stew so that the steam can escape, but take care they don't burn or get brown. Now add a quart or two quarts of stock or water and boil them till they are tender. Then rub the whole through a wire sieve, add a little butter, pounded sugar, pepper, and salt. The amount of liquid added must entirely depend upon the size of the carrots. It is better to add too little than too much, but the consistency of the soup should be like ordinary pea soup; it does not do to have the soup watery. If only the outside parts of carrots are used, and this red part is thrown, at starting, into boiling water to preserve its color, this soup, when made thick, has a very bright and handsome appearance, and is suitable for occasions when a little extra hospitality is exercised. The inside part of the carrot, if not used for making the soup, need not be wasted, but can be used for making stock, or served in a dish of mixed vegetables on some other occasion.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
