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Directions for: Cream of Carrot Soup


4 cup sliced carrots (about 7)

1 onion, chopped

2 Tbsp butter

5 cup milk

1 pinch salt and pepper


1. In a large saucepan over medium heat, soften the carrots and onion in the butter. Add the milk. Season with salt and pepper. Bring to a boil, stirring frequently and scraping the bottom to prevent the milk from sticking. Cover, reduce the heat and simmer gently until the carrots are tender, about 20 minutes.

2. Transfer to a blender and purée until smooth. Adjust the seasoning.

3. Serving suggestion: Use heavy cream to write each diner’s initial on their bowl of soup.

See more: Lunch, Soup, Vegetables, Dinner, Quick and Easy, Appetizer