Creamy Carrot Soup
Carrot to slurp on some savory soup? This creamy soup "features" many ingredients, not just carrots, and it's a perfect choice for for those cold winter days. Creamy, comforting and chock full of beat-carotene- it's time to get your soup on!
Course Cream-Based Soups
Cuisine Continental
Servings 8 servings
Calories 768.09 kcal
- 5 medium carrots, finely chopped
- 3 cup(s) chicken soup base or broth
- 1 cup(s) chopped onions
- 2 tablespoon(s) parsley, chopped
- 2 stalks celery, cut into pieces
- 1/2 teaspoon(s) dried marjoram
- 2 tablespoon(s) butter
- 4 tablespoon(s) all-purpose flour
- 2 cup(s) skim milk
- 1 dash(es) salt
- 1 dash(es) pepper
Place all ingredients through marjoram in a saucepan.
Bring to a boil.
Reduce heat and simmer until carrots are very tender.
Pour this mixture into food processor or blender and puree until smooth.
In saucepan, melt butter.
Add flour and mix well.
Add milk gradually.
Continue cooking and stirring until mixture thickens and bubbles.
Stir in vegetable puree and blend well.
Season to taste.
If desired, thin with more broth or water.
Ready in 45 min.
Calories: 768.09kcalCarbohydrates: 104.34gProtein: 24.83gFat: 24.73gSaturated Fat: 15.48gCholesterol: 70.86mgSodium: 2978.39mgFiber: 7.98gSugar: 48.47g
Keyword Butter, Carrots, Vegetables