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Cream of carrot soup

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Ingredients/Components

sugar - 1 tsp
milk - 3 4
salt - 1 tsp
flour - 4 Tbsp
water - 1/2 c
margarine - 1/2 c
paprika - 1 item
pepper - 1 item
parsley - 1 item
minced garlic - 1 tsp
large onion, chopped - 2 item
clove garlic, chopped - 1 item
light cream half and half
medium potato, peeled and diced - 1 item
scraped, sliced carrots - 3 c

How to make cream of carrot soup:

Saute the carrots and onions in 4 tablespoons of the butter for a few minutes in a large soup pot or Dutch oven. Add the sugar, salt, potato and water. Cover the pot and simmer until the vegetables are tender. Puree the vegetables in a blender with the cream (half and half). In a separate skillet, melt the rest of the butter and stir in the flour. Cook, stirring constantly, until golden. Heat the milk and stir into it the flour mixture slowly, using a whisk. Cook this white sauce very slowly (small flame), stirring often, until it is thickened. Combine carrot puree and white sauce in the soup pot. Add pepper, paprika and garlic. Simmer the soup 10 to 15 minutes, stirring occasionally. Garnish with parsley and/or croutons.

Recipe categories: Vegetables, Soups & stews, Bisques/cream soups.

Rating:

3.9

Average rating: 3.9, total votes: 7

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