"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Cream of Carrot Soup Recipe

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This recipe for Cream of Carrot Soup, by , is from Food Tastes Better Shared With The Ones You Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Angel
Added: Sunday, July 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs peeled and chopped carrots
3 14oz cans chicken broth
1 T sugar
1/2 to - T finely choped rosemary
1/2 tsp salt
1/4 tsp pepper
1/2 C butter
1 medium onion, chopped
1/4 cup flour
1 cup cream
1 cup milk

Directions:
Directions:
Bring carrotts, chicken broth, sugar, salt, pepper a nd rosemary to a boil in large covered pot. Reduce heat, simmer 20 minutes until carrots are tender.

Melt margarine in large skillet o ver medium heat. Add onion and cook 4-5 minutes until softened and just beginning to brown. Add flour, stir 3 minutes. Stir into carrot mixture until combined.

Puree carrot mixture using hand blender in pot, or remove from pot and blend in blender.

Stir in cream and milk.

Cook over medium heat until heated troughout..about 5 mins. DO not boil

 

 

 

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