Cream Of Fresh Carrot Soup Recipe

Ingredients for Cream Of Fresh Carrot Soup

• 4 cups chicken broth
• 1 medium onion, chopped
• Carrot
• Parsley
• Dried Basil
• Butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• ½ teaspoon salt (plus more to taste)
• ¼ teaspoon black pepper (plus more to taste)

How to Make Cream Of Fresh Carrot Soup

1. Chop 1 medium onion and 1 lb fresh carrots into ½-inch pieces. Mince 2 tablespoons of fresh parsley and 1 tablespoon of fresh basil.
2. In a large saucepan, combine 4 cups chicken broth, chopped onion, carrots, parsley, and basil.
3. Bring the mixture to a boil over medium-high heat.
4. Reduce heat to low, cover, and simmer for 12-15 minutes, or until the carrots are tender.
5. Carefully transfer half of the vegetable mixture to a blender (or use an immersion blender).
6. Blend until completely smooth (about 30-60 seconds). Be cautious when blending hot liquids.
7. Pour the blended soup into a large bowl.
8. Repeat steps 5 and 6 with the remaining vegetable mixture.
9. In the same saucepan, melt 2 tablespoons of butter or margarine over medium heat.
10. Whisk in 2 tablespoons of all-purpose flour, ½ teaspoon salt, and ¼ teaspoon black pepper.
11. Gradually whisk in 1 cup of milk until smooth.
12. Cook and stir until the mixture thickens and becomes bubbly (about 2-3 minutes).
13. Stir in the blended vegetable mixture.
14. Cook and stir until the soup is heated through and well combined.
15. Season with additional salt and pepper to taste. Serve warm and garnish with fresh parsley (optional).