Creamed carrot soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Butter |
| 4 | Onions, chopped | |
| 4 | cups | Carrots, sliced |
| 4 | tablespoons | Flour |
| 5 | cups | Beef broth |
| 3½ | cup | Milk |
| 1 | Pinch salt | |
| 1 | Pinch pepper | |
| ¼ | teaspoon | Nutmeg |
Directions
Melt butter in kettle. Saute vegetables until onions are clear.
Blend in flour. Mix in broth and stir until smooth. Simmer covered 30 minutes. Put soup through blender to puree. Stir in milk. Adjust the seasonings. Stir until hot, but not boiling. Ladle into bowls and sprinkle nutmeg on top.
Related recipes
- Asian carrot soup
- Carrot cheese soup
- Carrot cream soup
- Carrot soup
- Chilled carrot soup
- Chilled creamy carrot soup
- Cold carrot soup
- Cream of carrot & ginger soup
- Cream of carrot and ginger soup
- Cream of carrot soup
- Cream of ginger carrot soup
- Creamed carrot soup with coriander
- Creamed carrots
- Creamy carrot rice soup
- Creamy carrot soup
- Creamy carrot soup~
- Creamy orange-carrot soup
- Puree of carrot soup
- Pureed carrot soup
- Winter carrot soup