Cream of Carrot Soup

Darlene Summers's Note:

If you like carrots, you will like this creamy carrot soup.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• ¼ cup margarine
• ¼ cup onion (chopped)
• ½ teaspoon garlic powder
• ½ teaspoon parsley
• ¼ teaspoon seasoning salt
• 2 cups carrots (chopped)
• ½ cup all-purpose flour
• 4 ½ cups chicken broth
• ¼ cup whipping cream

Directions:

1. In a large pan, melt margarine. Sauté onion, garlic powder, parsley and seasoned salt.
2. Add carrots and sauté on low heat for about 5 minutes.
3. Stir in flour and blend real well.
4. Add chicken broth, stirring constantly. Bring to boil stirring constantly.
5. Then reduce heat and cover pot.
6. Simmer for 30 minutes, stirring occasionally.
7. In blender or food processor, purée the carrot mixture.
8. Return mixture to pan and stir in the whipping cream.
9. Heat till good and hot.
10. Serve with French bread.
11. YUM.

Reviews

[diest]

I really liked this soup. I have had no luck before when making carrot soup in the past. I agree with the reviewer parsley. I could easily live without the cream. ( I did not add it) Next time I will double this recipe. Inexpensive and pleasantly tasty belly warmer of a soup. Thanks for the recipe.

[*Parsley*]

I loved this soup! It's a real tumm-warmer! I doubled the recipe, but only increased the cream by 50%. I used fresh garlic instead of powder and added a bit of tarragon. After pureeing, it's such a great consistancy and flavor, that I think (if you're concerned about fat) you could do without the cream, or maybe add just a little...maybe even some low-fat milk. Thanx for posting this yummy soup; I'll make it again.

[Kasha]

Easy and cheap to do. I found this recipe in a recipe game and decided to make it for my mother in law's visit. I did have to add salt and pepper after it was done--not enough seasoning. The consistency in the blender is perfect, and this couldn't be more economical to make. Thanks!