Ingredients for Cream Of Fresh Carrot Soup
- 4 cups chicken broth
- 1 medium onion
- 1 pound carrots
- 2 tablespoons fresh parsley
- 1 tablespoon fresh basil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons margarine
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How to Make Cream Of Fresh Carrot Soup
- 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.
- In a large saucepan, combine 4 cups chicken broth, chopped onion, carrots, parsley, and basil.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 12-15 minutes, or until the carrots are tender.
- Carefully transfer half of the vegetable mixture to a blender (or use an immersion blender).
- Blend until completely smooth (about 30-60 seconds). Be cautious when blending hot liquids.
- Pour the blended soup into a large bowl.
- Repeat steps 5 and 6 with the remaining vegetable mixture.
- In the same saucepan, melt 2 tablespoons of butter or margarine over medium heat.
- Whisk in 2 tablespoons of all-purpose flour, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Gradually whisk in 1 cup of milk until smooth.
- Cook and stir until the mixture thickens and becomes bubbly (about 2-3 minutes).
- Stir in the blended vegetable mixture.
- Cook and stir until the soup is heated through and well combined.
- Season with additional salt and pepper to taste. Serve warm and garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
12g
Fat
34g
Carbs
4g
