Thursday, June 9, 2011

Carrot Soup

  • 10 carrots, cleaned and sliced
  • 1-1/2 Tbsp. sugar
  • 2 cups water
  • 3-Tbsp. flour
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. ground nutmeg
  • 4 cups milk
  1. 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.
  2. 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.
  3. In a blender or food processor, add the cooked carrots and white sauce.  Puree until smooth.  add reserved liquid until the soup has reached the desired consistency.  Ladle into bowls.  Serve immediately.

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