Cream of carrot soup
Soups Creams Carrots
Last updated 6/12/2012 1:00:50 AM. Recipe ID 24073. Report a problem with this recipe.
Title: Cream of carrot soup
Yield: 6 servings
1/2 ts Sugar
1/2 ts Marjoram
1/2 c Water
4 c Sliced carrots
2 tb Chopped onions
2 tb Butter
2 tb Flour
2 c Milk
2 ts Dill weed
1/4 ts Thyme
1 tb Chicken stock base
2 c Half-and-half
1 c Heavy cream
Salt and white pepper to
1 Carrot, grated
curry to taste
HINT: This soup can be served chilled, but omit the grated carrot.
When re- heating, do not boil.
Stir sugar and marjoram into boiling water. Add carrots and onion.
Steam until tender. Stir in butter until melted. Sprinkle with
flour. Cook and stir until lightly browned. Add milk gradually,
stirring until smooth. Season with 1 teaspoon of the dill and the
thyme. Simmer 30 minutes, stirring occasionally. Puree in blender
or food processor and return to soup pan. Add chicken stock base,
half-and-half, cream, and season to taste. Refrigerate until serving
time. Reheat and stir in grated carrots. Garnish with remaining dill
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