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Curried Cream of Carrot Soup Recipe

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This recipe for Curried Cream of Carrot Soup is from Feed the Family Affections , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T butter
1/2 c shallots, chopped
1 garlic clove minced
4 T all purpose flour
2 c warm water
3 c sliced carrots
2 squares of Knorr's Chicken bouillon
1 t curry powder
1 c skim milk
1/4 t salt ( optional)
1/4 t white pepper
Directions:
Directions:
In a medium sauce pan saute: butter, shallots, & garlic about 3 minutes. Sprinkle with flour and whisk letting the flour brown for 2-3 minutes. Gradually, whisk in warm water then add carrots, broth squares and curry. Bring to a boil. Reduce heat to low, cover and cook until carrots are very soft, about 20 - 25 minutes. (this mixture will thicken) Remove from heat and let cool slightly.
Pour soup into blender container and process until smooth. Add milk, salt and pepper.
Freeze in individual quart size baggies. Then Thaw, heat and serve later.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
The original recipe is for 2 servings but if I am going to make soup and freeze it. I don't want to make less than 4 servings so I doubled it. One cup is about 115 calories

 

 

 

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