Recipe: Carrot Soup

Carrot Soup

Carrot Soup

This soup is an easy way to use up some carrots. It gets a lot of heat from the cayenne pepper. Makes 2 “bowls” or 4 “cups”.


2 Tbs Butter
2 Tbs Dried Minced Onion (1/2 c fresh chopped onion)
1 Tbs Flour
1 c Milk
1 1/2 c Chicken Stock
2 1/2 c Carrots, sliced
1 tsp Dried Parsley
1 tsp Dried Basil
1/2 tsp Cayenne Pepper (to taste)
1/4 tsp Dried Minced Garlic (2 cloves, minced)
1/8 tsp Black Pepper
4 Tbs Sour Cream
1 Carrot, shaved
1/2 c Shredded Sharp Cheese (optional)

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Melt butter in a stock pot, saute onion, whisk in flour to make a roux. Whisk in milk so no lumps form. Add in stock and carrots. Add in spices (parsley, basil, cayenne pepper, garlic, black pepper). Bring to a boil, then let simmer, covered, for 20 minutes. Purée with an immersion blender. Serve topped with sour cream and shaved carrot or cheese.

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If you like my carrot soup, you’ll love my other recipes!

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