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Cream of Carrot Soup Recipe

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This recipe for Cream of Carrot Soup, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Soderberg Kyle
Added: Wednesday, July 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp. butter
6 large carrots, sliced
1 onion, chopped
2 potatoes, peeled and sliced
1 c. sliced celery
6 c. chicken stock or canned consommé
1/2 tsp. white pepper
curry, to taste
dash lemon juice
1 c. half and half
Tabasco drops, optional

Directions:
Directions:
Melt butter in stockpot; add carrots, onion, potatoes and celery. Cook over low heat for 15 minutes, stirring frequently. Add stock and white pepper. Cover and cook over low heat for 45 minutes. Puree in blender or use handheld blender in stockpot. Add cream and seasonings. Serve hot or cold with parsley sprinkled on top.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
half hour
Personal Notes:
Personal Notes:
I always double or triple this recipe as it freezes perfectly. It's been a huge hit at dinner parties and Thanksgiving dinner. It's such a pretty orange/fall color. I somehow have this recipe on a Byerly's card!! My mom must have passed it on to me. It's a huge hit in our home.
Barbie also submitted this recipe. She said it was one of Lindsey's favorites.

 

 

 

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