To get the best tasting soup choose carrots that are rich in flavor. I find fresh organic carrots to be the most consistent in flavor. When I buy organic I simply scrub the carrots and do not bother to peel before cooking.
4-6 servings
5 carrots peeled and coarsely chopped about 3 cups
1/2 cup water
pinch of salt

2 tablespoons olive oil
2 tablespoons all purpose flour
2 cups chicken broth
1/4 cup heavy cream
grated carrot for garnish

1. In a medium saucepan combine, the carrots, water and salt. Simmer over medium heat until tender, about 5 to 6 minutes covered. Once cooked pour the carrots and liquid into a bowl and set aside.

2. Melt butter in the saucepan you used for the carrots, whisk in the flour and cook until smooth about one minute. Whisk in broth, and cook about ten minutes it will thicken. slightly.

3. Add the carrots and cooking liquid to the broth mixture and cook on low heat stirring occasionally for 45 minutes.
4. Puree the soup with the cream using a blender, food processor or a submersible food blender. Serve warm with grated carrot on top for a garnish.
Can be made ahead and reheated.
Calories 107, Saturated Fat 1.9 g, Carbohydrate 7.7 g, Fiber 1.6 g.

This recipe currently has 0 comments. Add your own comment in the right hand menu.