Carrot Soup with Proscuitto Crisps


This one is for those with a Thermomix, but the original recipe by Curtis Stone can be found here,  Carrot Soup with Proscuitto Crisps, if you want to make it without one.   I was looking for recipes that had eschalots as I had some left over from the Baby Shower Lunch I had last week and still an abundance of oranges.  This soup has a bit of a citrus tang so great to go with the warm autumn we are having at the moment!  You could use brown onions if you don’t want the eschalots.


Thermomixing Curtis Stone’s Carrot soup with Proscuitto Crisps & Herb Puree


  • 4 slices of proscuitto
  • zest of 1 orange
  • 1/2 bunch parsley
  • 2 tbs chives
  • 2 Tbs tarragon
  • 1 Tbsp water
  • pinch salt
  • 1 Tbsp olive oil
  • 2 eschalots
  • 800 g carrots, topped and tailed and roughly chopped
  • 1.25 L chicken stock
  • Juice 3 oranges


  1. Preheat the oven to 220 degrees. Place the proscuitto on a baking tray lined with baking paper and bake for 8 minutes or until proscuitto is crispy. Transfer to a wire rack and cool completely. Break into small pieces and set aside until ready to use.
  2. Grate the orange zest by putting the peel in the TM 20 seconds / speed 7
  3. For the puree, place herbs in TM bowl and chop speed 8 / 3 seconds, then add water and a generous pinch salt blend speed 8/ 5 seconds. Set aside
  4. Rinse bowl and then chop eschalot speed 5 / 4 seconds
  5. Add olive oil and saute 100 degrees / 3 minutes / speed 1
  6. Add carrots and cook 100 degrees / 10 minutes / speed 1
  7. Add stock and cook 100 degrees / 35 minutes / speed 1
  8. Add the zest and orange juice and blend speed 9 / 10 seconds
  9. Serve the soup with the herb puree, proscuitto chips and creme fraiche (if using)



  • 0

    Overall Score

  • Reader Rating:  0 Votes


You May Also Like

2 comments on “Carrot Soup with Proscuitto Crisps

  1. jon
    July 10, 2014 at 11:29 pm

    1.25 g chicken stock – is this correct?
    is it supposed to be 1.25 l?

    or can we use vegetable stock concentrate instead?

    • Vicki
      July 12, 2014 at 7:51 am

      Hi, yes litres, sorry have updated the recipe and yes you can use about 1 Tbsp vegetable stock concentrate and top up with water if you don’t have a liquid stock. thanks for checking. V

Leave a Reply

Your email address will not be published. Required fields are marked *