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Carrot Soup

Mexican.Chef's picture
Ingredients
  Carrots 4 Medium, cut up
  Water 1⁄2 Cup (8 tbs)
  Instant chicken bouillon granules 2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Crushed dried mint 1⁄4 Teaspoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 1 Tablespoon
  All purpose flour 1 Tablespoon
  Milk 2 1⁄2 Cup (40 tbs)
  Cream cheese 3 Ounce, cubed (1 package)
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
Directions

In covered saucepan cook carrots in water with bouillon granules, sugar, and mint for about 25 minutes or till very tender.
Meanwhile, cook onion in butter or margarine till tender but not brown.
Stir in flour.
Add milk all at once; cook and stir till thickened and bubbly.
Gradually add about 1 cup of the hot milk mixture to cream cheese; beat until smooth.
Return to saucepan and mix well.
In blender container place carrots with their liquid; cover and blend till smooth.
Add carrot mixture to milk mixture.
Cook and stir till soup just comes to boiling.
Stir in salt and pepper.
Garnish with fresh thyme, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Carrot

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