Creamy Carrot

For some reason I did not realize that I had carrots in the fridge. So I bought more carrots. When all was said and done, I found three large bags of carrots in my refrigerator. I needed to find some carrot recipes!

I though this soup would be a nice weekend lunch, and use up a large quantity of carrots. I was right on both accounts.

And the recipe is super simple. In half an hour, you can have a great soup option.

I did end up adding a little more water than the recipe called for. I think this will depend on the size of your carrot bunch.

The liquid soaks up all the good stuff from the carrots, so it’s nice that you use it in the recipe.

My only complaint would be the onion. I loved the flavor they provided. I do think that I would cook the onion with the carrot though. I felt like it should have been pureed as well.

Overall, it didn’t really matter all that much.

This was a delicious soup - simple, but packed with flavor.

Watch The Video

CREAM OF CARROT SOUP

1 Bunch Carrots

2 1/2 Cups Boiling Water

2 Tablespoons Butter

1 Tablespoon Chopped Onion

5 Tablespoons flour

1 2/3 Cups Coffee Cream

1 Teaspoon Salt

Scrape and slice carrots. Add boiling water. Cover and boil until tender. Save water. Put through a ricer or food mill. Melt butter in a 3 quart saucepan. Add onion and cook until soft. Blend in flour. Add carrot cooking water - there should be 2 1/4 cups - and cream. Cook over direct heat, stirring constantly until mixture boils and thickens. Add riced carrots and salt. Heat through.