- 1). Rinse the carrots in cool water and pat them dry with paper towels. Use a vegetable peeler to remove the outer layer of skin. Discard the carrot peelings.
- 2). Use a sharp knife to chop off the tops of the carrots, where the greens were attached. Cut the carrots into 1/4-inch-thick slices. Discard the tops of the carrots.
- 3). Fill a large pot halfway with water. Add 1 tsp. of salt for every 2 cups of water used. Place the pot over high heat and bring the water to a boil.
- 4). Add the carrot slices to the boiling water and leave them to cook for 15 minutes. Drain.
- 5). Add the carrots to the vegetable soup 10 minutes before its cooking time is up.
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