Creamed Carrot Soup
Creamed Carrot Soup recipe
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | tablespoons |
butter
|
|
| 4 |
onions
chopped |
|
|
| 4 | cups |
carrots
sliced |
|
| 4 | tablespoons |
all-purpose flour
|
|
| 5 | cups |
beef stock
|
|
| 3 ½ | cups |
milk
|
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
black pepper
|
*
|
| ¼ | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 75 | ml |
butter
|
|
| 4 | each |
onions
chopped |
|
| 946 | ml |
carrots
sliced |
|
| 6E+1 | ml |
all-purpose flour
|
|
| 1.2 | l |
beef stock
|
|
| 828 | ml |
milk
|
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
black pepper
|
*
|
| 1.3 | ml |
nutmeg
|
|
Directions
Melt butter in kettle.
Sauté vegetables until onions are clear.
Blend in flour.
Mix in broth and stir until smooth.
Simmer covered 30 minutes.
Put soup through blender to puree.
Stir in milk.
Adjust the seasonings.
Stir until hot, but not boiling.
Ladle into bowls and sprinkle nutmeg on top.
