On Line Cookbook
Carrot Soup
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information

Serves/Makes:5 or more

  • 9 carrots, thinly sliced
  • 3 stalks celery, thinly sliced
  • 1 small onion, thinly sliced
  • 1 bay leaf
  • 2 whole cloves
  • 20 oz (560 grm). chicken broth
  • 1/2 cup (125 ml) sweet cream (milk can be substituted)
  • parsley
  • croutons
  • Combine all ingredients except cream in a soup pot and bring to a boil.
  • Cook over medium heat until vegetables are tender.
  • Remove bay leaf and cloves; puree in food processor or blender.
  • Stir in cream; return to pot and heat to serving temperature--do not boil.
  • Taste before serving. If carrots are bitter, add a little sugar.
  • Serve hot or cold, garnished with fresh parsley and small croutons.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.