Creamy Carrot Soup


6 medium to large carrots, thinly sliced
1 medium onion, chopped
1 bay leaf
3 cups chicken stock
2 tbs flour
2 tbs butter
1 cup cream
parsley sprigs for garnish
This is a delicious soup that can served hot or cold.

  • Add the broth to a large sauce pan and add the carrots onions and bay leaf.
  • Simmer for 45 minutes.
  • Remove the bay leaf, then add the vegetables and broth to a food processor and puree until smooth.
  • Heat butter in a large sauce pan, then stir in the flour.
  • When blended, remove from heat and slowly stir in the carrot puree.
  • Bring to a boil again, stirring constantly for about 3 minutes.
  • Add the cream to the soup, but do not boil.
  • Serve hot or cold garnished with parsley.




45 min


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