Total Time
1hr 16mins
Prep 16 mins
Cook 1 hr

this recipe comes from "samantha's cookbook" of the american girls pastimes series.

Ingredients Nutrition


  1. rinse peeled carrots under cold water & have a adult peel the carrots if you haven't done so already & are having a kid help you.
  2. cut the carrots into 1/2-inch slices.
  3. put the sliced carrots into a 2-quart saucepan along with the chicken broth.
  4. cook the carrots & broth over meadium-high heat. when the broth begins to boil, turn the heat down to medium low.
  5. cover the saucepan. cook the carrots for 20 minutes or until they are soft and break apart when pierced with a fork.
  6. place a colander in a large bowl pour the broth & carrots through the colander catching the carrots in the colander. save the broth to use in step 11.
  7. put the drained carrots back into the saucepan. mash them until they are very smooth. set the pan aside.
  8. in a 3-quart saucepan, melt the butter over medium heat. then stir in the flour.
  9. cook the butter & flour for 1 minute over low heat, stirring constantly.
  10. add the mashed carrots, salt & cayenne pepper. stir to mix them together.
  11. slowly stir in the broth. turn the heat up to medium high and cook for 10 minutes,stirring often.
  12. add the half-and-half. heat the soup slowly,stirring constantly. don't let the soup boil.
  13. ladle the hot soup into bowls. serve with crackers if you wish.