It’s a wet, chilly Friday. A perfect day to make Cream of Carrot Soup! I’ve had this recipe for years and it freezes well although if you are planning on freezing it I would add the light cream later. This soup does not need to be blended but I have one of those wonderful emersion blenders, which I love to use! So before adding the cream I puree the soup. I hope you enjoy this recipe!
Cream of Carrot Soup2/3 cup diced onion (from my garden) 2/3 cup diced leek (from my garden) ¾ cup diced celery 2 cups shredded carrots (from my garden) 6 TBSP butter ¼ cup white wine 6 TBSP flour 6 cups chicken broth 2 cups light cream (I used whole milk) Salt, pepper and thyme
Soften leeks, onions, and celery in the butter. Add wine and reduce heat. Add broth and cook for ½ hour. Add flour and spices. I used about 1 tsp of thyme. Add carrots and cook until tender. Add cream and simmer for 20 minutes.
Perfect for a chilly, fall evening!