Found this one. https://www.nrtoday.com/life/carrot-soup-with-homemade-french-bread/article_aecc8679-81bc-5954-b814-4f5f4c4c906c.html

Thanks cookebook, but the bread in her recipe went into the blender to make the soup, not a loaf of bread on the side.

Annie, I couldn't find a specific recipe, but there are lots of links regarding thickening soups with bread. I know some gazpacho recipes call for pureeing with bread. You might check some of those to tweak for a carrot soup. I would think it would just be a matter of pureeing pieces of bread (or herb bread) from a few slices with the cooked carrots. Sorry...wish I had the recipe you want!

Thanks for the tip and all your effort, chloebud. Much appreciated.

I make wonderful carrot soup, but the bread is on the side, dippable. the soup is fairly thick, so I don't know why she'd need bread to thicken it.

Sheesh, same here. The soup has a nice body on its own. I wouldn't want it any thicker.

A bit of bread is a common addition to many soup recipes. Does add another interesting flavor especially the crusty end of a boule. Like saving the rind end of parm in the freezer to add to soups. Not just thrifty. A tbsp of masa etc.

Bread, and not a lot of it, makes a soup a bit creamy without using cream or gasp, flour. Some just add one small potato. I use leek, shallot, garlic, ginger. I don't care for really thick soups usually. If I use a bit of bread I've also added enough stock to balance that.

Might just be searching for a needle in a haystack. Maybe another family member has the recipe.

Not what you’re looking for, but this is a delicious carrot soup recipe. A friend served it at a luncheon and I asked for the recipe. She said she cut the amount of red pepper in half. I’m not sure if the 1/8 tsp. Is before or after she altered the amount but the soup still had a little kick to it and the sour cream toned it down.

Szechuan Carrot Soup

1 medium onion, chopped

1 celery rib, chopped

1 garlic clove, minced

1 t. vegetable oil

1 pound carrots, cut into 1" pieces (I buy the baby ones and don't bother to cut them)

a 3/4" piece of fresh ginger root, peeled and thinly sliced

1/8 teaspoon dried hot red pepper flakes (pretty spicy - can be reduced)

3 cups chicken broth

1 1/2 tablespoon soy sauce

1 1/2 tablespoon creamy peanut butter

1 teaspoon sugar

1 teaspoon Asian sesame oil

1 cup milk (I use skim - once I used half and half and the soup lost a lot of flavor)

Garnish - sour cream

Cook onion, celery and garlic over lowish heat, stirring until onion is softened. Add carrots, ginger root, red pepper and broth and simmer until carrots are tender - about 45 minutes. Stir in remaining ingredients and puree in the blender in batches until smooth. Return to pan and heat - do not allow to boil.