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One of my uncles and aunts was here for what is likely to be his last visit (he has cancer and is not doing well), so I wanted to prepare a really nice dinner. The original recipe was for 4, but I modified slightly, and doubled to serve 8, serving as the first course. It originated in one of my diabetic cookbooks (uncle and aunt are both diabetic), but was a major hit with the non-diabetics as well as the diabetics. Everyone was disappointed there was none left (for thirds).
- 4 cups sliced carrots
- 3 cups chicken soup base (or broth)
- 1 cup chopped onion
- 2 tablespoons parsley, chopped
- 2 stalks celery, cut into pieces
- 1⁄2 teaspoon dried marjoram
- 2 tablespoons margarine
- 4 tablespoons all-purpose flour
- 2 cups skim milk
- salt (to taste)
- pepper (to taste, I used ground peppercorn)
- Place all ingredients through marjoram in a saucepan.
- Bring to a boil.
- Reduce heat and simmer until carrots are very tender.
- Pour this mixture into food processor or blender and puree until smooth.
- In saucepan, melt margarine.
- Add flour.
- Mix well.
- Add milk gradually.
- Continue cooking and stirring until mixture thickens and bubbles.
- Stir in vegetable puree.
- Blend well.
- Season to taste.
- If desired, thin with more broth or water.
I am a soup lover and this one tasted Really Great, and we all loved it. I did puree' only half the carrots because I wanted a little crunch, but taste-wise it was truly Right On and worked wonderfully with Inez's Cheese Straws! Thanks Cindy Lynn..
I loved this soup!
Carrot Soup! Who ever heard of Carrot Soup? Sounds utterly dreadful. I can't imagine it tastes any good. Hey....this isn't that bad. It's actually pretty good. In fact, it's wonderful! Absolutely wonderful!!! A little sweet and just a tad salty...not too much salt though. And creamy. It's smooth and creamy! That's it, I'm having seconds...brb. Dang, there's none left. Can we make some more please?<br/><br/>I actually made this recipe exactly as directed and the family loved it. And I really didn't get seconds because it really was all gone by the time I got back to it, lol. I imagine you could make a large batch on a weekend and freeze it for future use, which is what I'll do the next time I make this. Bravo! Great recipe!