The Epicure's Almanac or Diary of Good Living
September 16th : CARROT SOUP
The liquor in which you have boiled mutton or veal, or a gravy drawn from beef bones, will make sufficient foundation for this excellent soup; put a couple of quarts of either of these into a stewpan, then scrape six large carrots, and cut off the red portion; put that, with a head of celery and onion both cut up, into the stewpan, cover down close, and set it near the fire, or on a very slow one, for two hours and a half.
If you do not find the carrots quite soft by this time, give them another half hour's simmering; force the vegetables through a sieve by the aid of a wooden spoon, and if you find that the pulp mixed with the liquor is too thick for soup, add more broth; season with salt and pepper to your taste.
It must be warmed up again before sending to table. Serve with toasted bread.