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Cream of Carrot Soup Recipe

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

Janis Richardson
Added: Monday, March 31, 2008


2 tablespoons butter
1/2 cup coarsely chopped onion or leeks
1 pound carrots, peeled and sliced
1 pound potatoes, peeled and cubed
6 cups chicken broth
1-1/2 teaspoons dried thyme
2 bay leaves
1 cup heavy cream or half-and-half
1 cup milk
1/8 teaspoon Tabasco
1/2 teaspoon sugar
1/8 teaspoon nutmeg

Saute onion in soup kettle in melted butter. Add other vegetables and broth and bring to a boil. Add thyme and bay leaves. Simmer 40 minutes or until vegetables are tender. Cool slightly, then put mixture in a blender or food processor in batches and blend until smooth. Transfer back to kettle. Bring to a boil and add remaining ingredients.

May be served hot or cold.

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