"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

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.

Karen Angel
Added: Sunday, July 5, 2009


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

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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