Flavorful Cream of Carrot Soup |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Packed with vitamin-rich ingredients, this soup is both beautiful and delicious, assures LaVonne Hegland of St. Michael, Minnesota. Ingredients:
6 to 8 medium carrots (1 pound), coarsely chopped |
2 medium potatoes, peeled and diced |
1 cup water |
2 medium onions, chopped |
2 to 3 garlic cloves, minced |
1/4 cup butter, cubed |
1/3 cup king arthur unbleached all-purpose flour |
2 teaspoons salt |
1 teaspoon sugar |
6 cups milk |
1 cup half-and-half cream |
pinch cayenne pepper |
paprika |
Directions:
1. Place carrots, potatoes and water in a saucepan; cover and cook over medium heat until the vegetables are tender. Drain, reserving cooking liquid. In a skillet, saute onions and garlic in butter for 10 minutes. Add flour; cook and stir for 2 minutes. Place carrots, potatoes, onion mixture, salt and sugar in a blender or food processor; cover and puree until smooth, adding reserved cooking liquid as needed. Pour into a 3-qt. saucepan or Dutch oven. Stir in milk and heat through. Add cream and cayenne; heat through (do not boil). Garnish with paprika. Yield: 10-12 servings.
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