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Carrot Soup Continental

Tummy.Tucker's picture
Ingredients
  Chicken bouillon cubes 3
  Boiling water 1 Cup (16 tbs)
  Canned sliced carrots 8 Ounce, drained
  Chopped celery 1⁄4 Cup (4 tbs)
  Dried onion flakes 2 Tablespoon
  Skim milk 1 1⁄2 Cup (24 tbs)
  Freshly grated nutmeg 1⁄4 Teaspoon
Directions

GETTING READY
1. In a saucepan, dissolve bouillon cubes in boiling water.

MAKING
2. Into a blender jar, pour the bouillon water mixture and all the remaining ingredients; blend until smooth.

SERVING
3. Heat the soup if desired or serve cold.
4. Pour soup in soup bowls.
5. Season with salt and pepper, if desired.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Carrot
Interest: 
Quick, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
4

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