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We had a good carrot crop this year. I love the taste of fresh home grown carrots and one of my favorite ways to use them is in this wonderful Cream of Carrot Soup. It’s a perfect soup for a wet, chilly fall day. I’ve been making 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 Soup

2/3 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 (made from our meat birds)
2 cups light cream (I used whole milk)
Salt, pepper and thyme
Vegetables from our garden!

Vegetables from our garden!

Soften leeks, onions, and celery in the butter. Add wine and reduce heat.

Simmer vegetables in wine.

Simmer vegetables in wine.

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.

Let simmer until vegetables are tender.

Let simmer until vegetables are tender.

Perfect for a chilly, fall evening!

Cream of Carrot Soup

Cream of Carrot Soup

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