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