Carrot Soup

admin 24/04/20 Recipes





Yield

6 servings

Prep Time

0

Cook Time

0



Ingredients

3 pounds: carrots, chopped

6 cups: chicken stock

3 cloves: garlic, chopped

2 tablespoons: dried dill weed

1/4 pound: butter

1 1/2 teaspoons: salt


Directions

In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.

In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.


Nutrition

Calories: 234 kcal

Carbohydrates: 22.8 g

Cholesterol: 41 mg

Fat: 15.9 g

Fiber: 6.5 g

Protein: 2.6 g

Sodium: 849 mg

Yield

2 to 4 servings

Prep Time

20

Cook Time

10



Ingredients

1 tablespoon: butter

1 tablespoon: all-purpose flour

1 cup: half-and-half

1 1/2 cups: vegetable broth

2 1/2 cups: sliced carrots

1 tablespoon: chopped fresh parsley

1 tablespoon: chopped fresh basil

1 teaspoon: ground cayenne pepper

: salt to taste

: ground black pepper to taste


Directions

Steam carrots until tender.

In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.

In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and ground red pepper. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.


Nutrition

Calories: 311 kcal

Carbohydrates: 27.2 g

Cholesterol: 60 mg

Fat: 20.6 g

Fiber: 5.5 g

Protein: 6.4 g

Sodium: 542 mg



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