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.
- 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.