Sopa de Cenouras

Portuguese Carrot Soup with Egg and Lemon

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

Most carrot soups are very rich and filling, but the lemon juice adds a lightness to this soup and the mint or fresh cilantro garnish is also a refreshing touch.


  • pounds medium carrots (16 to 18)
  • 4 tablespoons unsalted butter
  • 2


Peel and trim the carrots. Cut 6 carrots into thin julienne strips, about inches long and inch wide. Do this on a mandoline if you have one; save all the ends and add them to the soup. Blanch the julienne