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2020 21st Street
Boulder, CO, 80302

Richard Freeman and Mary Taylor's home.

Carrot Saffron Soup


Carrot Saffron Soup

Mary Taylor

The combination of carrot and saffron echo and complement one another in color, aroma, and taste for a very intriguing effect. The result is an elegant puree that serves well as a first course or a simple accompaniment to a protein-rich salad for lunch.

yield: 6-8 servings |  prep time: 30 minutes  |  cooking time: 1 hour 15 minutes


  • 2 pounds carrots
  • 3 stalks celery
  • 1 large yam or sweet potato
  • 1½ cups chopped yellow onion
  • 9 cups vegetable stock or water
  • 1 teaspoon saffron threads, crushed
  • 4 sprigs parsley
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of cayenne


  1. Trim and discard ends from the carrots, then peel the carrots and cut them into 1-inch pieces. Trim and discard ends and the strings from the celery, then cut them into 1-inch pieces as well. Peel and dice the sweet potato.

  2. Place all of the chopped vegetables along with the stock or water in a 4-quart saucepan. Cover and bring to a boil. Add the saffron, parsley, salt, pepper, and cayenne. Reduce to a simmer and continue to cook, stirring occasionally, until the carrots are very tender, about 1 ¼ hours. Remove from the heat and cool.

  3. Strain the solids from the soup, reserving the cooking liquid. In a food processor or blender, puree the cooked vegetables to a very smooth consistency.

  4. Return the cooking liquid to the saucepan and bring to a boil. Cook briskly until it has reduced to about 6 cups. Whisk the pureed vegetables into the broth and warm thoroughly. Taste and adjust the seasonings. Serve piping hot.

  5. The soup may be prepared up to 5 days in advance if refrigerated in an airtight container. It also freezes well for up to a month.