Cream of Carrot Soup

"this recipe comes from "samantha's cookbook" of the american girls pastimes series."
 
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Ready In:
1hr 16mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • rinse peeled carrots under cold water & have a adult peel the carrots if you haven't done so already & are having a kid help you.
  • cut the carrots into 1/2-inch slices.
  • put the sliced carrots into a 2-quart saucepan along with the chicken broth.
  • cook the carrots & broth over meadium-high heat. when the broth begins to boil, turn the heat down to medium low.
  • cover the saucepan. cook the carrots for 20 minutes or until they are soft and break apart when pierced with a fork.
  • place a colander in a large bowl pour the broth & carrots through the colander catching the carrots in the colander. save the broth to use in step 11.
  • put the drained carrots back into the saucepan. mash them until they are very smooth. set the pan aside.
  • in a 3-quart saucepan, melt the butter over medium heat. then stir in the flour.
  • cook the butter & flour for 1 minute over low heat, stirring constantly.
  • add the mashed carrots, salt & cayenne pepper. stir to mix them together.
  • slowly stir in the broth. turn the heat up to medium high and cook for 10 minutes,stirring often.
  • add the half-and-half. heat the soup slowly,stirring constantly. don't let the soup boil.
  • ladle the hot soup into bowls. serve with crackers if you wish.

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