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Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

If you're a fan of creamy soups-you must try this!! I got it from the chef at a restaurant I used to work at but I've scaled it down to make it at home. I made it for my discriminating mother-in-law and my parents who both said carrot?? and raved about it afterward. Try it-it's sweet, creamy and suprisingly, addictive!!

Ingredients Nutrition

Directions

  1. Melt 1/2 stick butter over low heat in a large stockpot.
  2. Add veggies & cook slowly over low heat until tender.
  3. Add sherry & cook until reduced by half.(May take 1-2 hrs.).
  4. Add flour, stirring frequently over low heat until creamy (7-8 mins).
  5. Stir in hot broth slowly. Simmer 10-15 minutes.
  6. Add salt, pepper & dill. Stir in heavy cream and simmer 5 minutes.
  7. Enjoy!
Most Helpful

5 5

Excellent! We absoulutly loved this soup! It may have been the best soup I've ever had! I actually only tried carrot soup one other time about 15 yrs. ago at a restaurant in Boston and when I saw this recipe I knew it was a must try! It was better then I had even remebered. My family, too, turned their noses up when I mentioned it but devoured it when it was done. I must say I was a little hesitant to try this after that 1st reveiw but honestly- I don't how she could have been disapointed. It may not be a recipe for a beginner cook and maybe this was the case but my family found it to be an amazing, impressive soup. Healthy too! Thank you for sharing :)

1 5

sorry, but this was just not at all what I had hoped....

4 5

Yummy and very good for the eyesight no doubt! I pureed the soft carrots in a blender and kept aside a few tablespoons of the chunky ones to throw back in for texture. I made this with fat free canned milk instead of heavy cream, and sorry but I don't have any sherry. Next time I will make it with fresh dill too. This soup keeps fine for a week in the fridge, and I'd probably try freezing some portions next time. Thanks for posting this tasty, healthy soup!