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Cream Of Carrot Soup

fast.cook's picture
I never have enough of my Cream Of Carrot Soup! I like carrots by themselves as they are more than just nutritious and when coupled with vegetable bouillon it soothes your palate-so is this Cream Of Carrot Soup recipe. Give it a try!
  Vegetable bouillon/Water 720 Milliliter (3 Cups)
  Carrots 1 Pound, cut into 1/8 inch slices (455 Gram)
  Onion 1 Large, chopped
  Margarine 30 Milliliter (2 Tablespoon)
  Flour 60 Milliliter (4 Tablespoon)
  Salt To Taste
  Pepper To Taste

Bring bouillon to a boil in a large pan.
Add carrots and onion.
Cover and cook until the carrots are tender, about 15 minutes.
Drain, reserving cooking liquid.
Puree carrots and onion in food processor or blender adding a little cooking liquid if necessary.
In the large pan, melt margarine over medium heat and stir in Hour, mixing well.
Slowly stir in reserved cooking liquid and WestSoy.
Cook, stirring until mixture thickens and begins to boil.
Add pureed vegetables, salt and pepper to taste.
Cook until warm.

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