Cream of Carrot Soup
- prep time 15 min
- total time 40 min
- serves 4
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.
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