Cream of Carrot Soup

This is a world-class soup.
  • 2 pounds carrots, thinly sliced
  • 1-1/4 cups chopped onion
  • 1 cup sliced celery
  • 1/4 cup butter, melted
  • 3-1/3 cup chicken broth
  • 2/3 cup half-and-half
  1. Sauté carrots, onion and celery in butter in a Dutch oven for 10 minutes. Add broth, and bring to a boil. Cover, reduce heat and simmer for 20 minutes. Remove from heat, and cool for 10 minutes.
  2. Place half of mixture in an electric blender; blend until smooth. Repeat with remaining mixture. Return to Dutch oven. Stir in half-and-half, and cook until thoroughly heated (do not boil).
  3. Makes about 7 cups.

Kitchen tools you'll need for Cream of Carrot Soup:
Blender, Dutch oven, Saute Pan, Soup Bowls

Ready in: 1 Hr 20 Min

Recipe editor Patricia Mitchell