The other day I bought a bag of carrots at the grocery store and I decided to see if there was a cream of carrot soup I could try making. After some searching on the internet, I found a rather simple recipe for it that I liked and after trying it last night, I give it my hearty approval. As I've had requests for the recipe on Facebook, I'm posting the recipe here for any interested parties.
CREAM OF CARROT SOUP
3 lbs. carrots, peeled
1 (48 oz.) can chicken broth
1/4 lb. butter
2 onions, finely chopped
1 tbsp. thyme
SaltWhite pepper
Nutmeg to taste
1 c. half & half cream
Cook carrots in broth until very tender. Remove from broth and cool. Puree carrots in food processor or blender. Saute onions in butter until soft and translucent. Combine broth, puree carrots, and onions. Add thyme, nutmeg, salt and pepper. Reheat soup. Mix some soup into 1 cup half & half cream then pout into pan of soup.Labels: Recipe