Carrot Soup

Do you ever end up with too many carrots hanging out in the vegetable crisper?  You know, like when the carrots are on sale so you buy two bags….but you accidentally buy two 2-pound bags!  Oh, just me?  Well, what do you do with all those carrots!?!  Here is a tasty and really simple carrot soup recipe.  It might not sound or even look that exciting but trust me, this will be a favorite!  My 15-month-old is ALL ABOUT carrot soup!  And this soup is perfect paired with a salad or a cheese sandwich.

Carrot Soup

  • 2 1/2 cups Carrots, chopped
  • 3/4 cup + 1/2 cup Chicken Broth
  • 1 tbsp. Butter
  • 1 tbsp. Whole Wheat Flour
  • 1 tsp. Dried Parsley
  • 1 cup Milk
  • Salt and Pepper

Steam the carrots until tender.  Puree steamed carrots with 1/2 cup of chicken broth until smooth.  In a medium saucepan melt the butter and stir in the flour and parsley.

Slowly stir in the milk stirring constantly.  Cook until thickened about 3 – 5 minutes.

Stir in the pureed carrots and the remaining 3/4 cup chicken broth.

Cook until all warmed through.  Season with salt and pepper to taste and serve immediately.  This soup also holds up well as a leftover for a couple of days.

Please don’t forget about the Joplin Tornado Victims and all the help that is still needed in that wonderful community!  Click here for links to how you can help and donate.

Whitney

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4 comments


  1. Lovely way to enjoy carrots and to share it with your 15-month old!

  2. What a great way to use all those carrots. Thanks for sharing that one.

  3. Carrot soup reminds me of my mom taking care of me when I’d be sick with a cold. She always brought over some soup and it was usually rich with pureed carrots. I love the stuff.

  4. Veronica

    I hate cooked carrots as well as beets in any form (the taste of both actually make me gag). Then I met Ciara while WWOOFing in Ireland, and all of that changed. Another fabulous soup:

    Equal parts; at least a few cups each:
    Beets (cut into med-small chunks)
    Carrots (same)

    Add enough water to cover them, simmer until soft then puree.

    Add:
    Coconut milk (a can; two if you’re making a lot of soup)
    Lemon juice (1-2 lemons? 1/4 cup-ish?)
    S&P if you want, but I find it unnecessary

    AMAZING color and totally delicious, even for me!

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