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Creamy Carrot Soup

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Ingredients
  Carrots 6 Medium
  Potatoes 2 Medium
  Boiling water 1 1⁄2 Cup (24 tbs)
  Chicken bouillon cubes 2
  Worcestershire sauce 1 Teaspoon
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Paprika 1⁄2 Teaspoon
  Butter 1⁄4 Cup (4 tbs)
  Spanish onion 1 Large, finely chopped
  Flour 3 Tablespoon
  Milk 3 Cup (48 tbs)
  Thyme 1⁄4 Teaspoon
  Parsley 1⁄4 Cup (4 tbs), chopped
Directions

Wash and scrape carrots and cut in thin rounds.
Peel potatoes and cut in 1/2-inch cubes.
Put vegetables in large saucepan and add boiling water, bouillon cubes, Worcestershire sauce, salt, pepper and paprika.
Bring to a boil, turn down heat, cover and simmer about 15 minutes or until vegetables are tender-crisp.
Melt butter in another saucepan.
Add onion and cook gently, stirfor 3 minutes.
Sprinkle in flour and stir to blend.
Remove from heat and add milk all at once, stirring to blend.
Return to moderate heat and cook, stir constantly, until boiled.
Add to vegetable mixture along with thyme.
Bring back to a boil, turn heat to low, cover.
Simmer for 5 minutes.
Stir in parsley and serve.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Healthy

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