Carrot Soup

Carrot Soup


  • 10 carrots, scraped and sliced
  • 1 1/2 tablespoons sugar
  • 2 cups water
  • 3 tablespoons all-purpose (plain) flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 4 cups fat-free milk
  • 2 tablespoons fresh parsley, chopped



  • In a large saucepan, heat the carrots, sugar and water. Cover and simmer until the carrots are tender, about 20 minutes.
  • Drain the carrots, reserving some of the liquid. Set aside.
  • In a separate saucepan, whisk together the flour, salt, pepper, nutmeg and milk. Cook over medium-high heat, stirring constantly until the white sauce thickens.
  • In a blender or food processor, add the cooked carrots and white sauce.
  • Puree until smooth. Add reserved liquid to desired consistency.
  • Ladle into separate bowls and garnish each with 1 teaspoon parsley. Serve immediately.

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