Carrot Soup Recipe - Allrecipes.com

Directions

Steam carrots until tender.
In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and ground red pepper. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.

Nutrition

Amount Per Serving (2 total)

Calories
311 cal
16%

Fat
20.6 g
32%

Carbs
27.2 g
9%

Based on a 2,000 calorie diet

Reviews (46)

Rate This Recipe

Dora

Feb. 23, 2003

"Very delicious and tasty. My husband was sick today and really doesn't enjoy soup but this great soup did the trick. I eliminated the parsley, put half (milk) and half (half and half) and after it w..." See moreas all done, I made it boil once again to make all the flavours come through. I also used 1 tsp dried basil instead of fresh. 10/10!!!!"

Hut

Feb. 13, 2004

"For my first batch I didn't read the reviews and added the full teaspoon of pepper. I can't believe someone would want it this hot. You couldn't even taste the soup. Second batch, No pepper. It wa..." See mores better but I was still scarred from the first."

SARAH_ANNEJ

Jan. 26, 2004

"WARNING: WAY TOO SPICY!!!! This recipe would be 5 stars if I hadn't added the red pepper. I didn't look at the previous reviews and added the amount called for. I had to throw the ENTIRE batch awa..." See morey because it was so hot nobody could eat it. I will make this again but only with 1/8 Teaspoon Red Pepper. You can't imagine how spicy this recipie is- and we like spice! I am still trying to cool down and we ate it 5 days ago."

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