Cream of Carrot Soup
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 lbs carrots, peeled and cut into coin shapes
- 1⁄4 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 4 springs fresh parsley, remove leaves and chop finely
- 2 tablespoons butter
- 1 1⁄2 cups milk
- 4 ounces cream cheese
- 2 tablespoons flour
directions
- Place cut up carrot in a saucepan with 1 cup of water, and bring to a boil. Lower temperature to simmer and cook until tender.
- While the carrots are simmering, place the finely chopped onion, garlic, and parsley in a skillet and sauté with a small amount of oil until tender. Set aside.
- In a small container, shake the 2 T. flour with ¼ cup of water until the mixture is smooth.
- In a skillet melt 2 T. butter, then add the milk. When the milk mixture is warm add the flour mixture, stirring until the mixture thickens.
- Place the cooked carrots with the cooking water, and the onion mixture, along with the thickened milk mixture and the cream cheese, cut into small pieces, in a blender or food processor, and blend until smooth. You may need to blend this in smaller batches. If the mixture is too dry, add a bit of milk so it can blend. You could add cream for a richer soup.
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