Family Favorite45 minSusan

Carrot Soup

★★★★☆

Ingredients

3 c, scrapedCarrots
1 ea, choppedOnion (Yellow)
0.5 cButter (Unsalted)
1 tspSugar
1+ tsp, to tasteSalt
1 ea, medium, dicedYam
0.5 cWater
1.5 cLight Cream
4 TbsFlour
4.5 cMilk
To tasteBlack Pepper (Fresh Ground)
To tastePaprika
To tasteCayenne Pepper
1 Clove (optional)Garlic
To tasteBrandy
To tasteGarnish (Croutons or Chopped Parsley)

Method

Cook the Carrots

  1. 1Sauté the carrots and onions in a large skillet (in 4 Tbs butter, a few minutes).
  2. 2Add the sugar, 1 tsp salt, yam, and water.
  3. 3Cover tightly and simmer (until the veggies are just tender).
  4. 4Purée the vegetables in the blender with the cream.

Make the White Sauce

  1. 1Melt the remaining 4 Tbs of butter in a skillet and stir in the flour.
  2. 2Cook the roux (until golden).
  3. 3Heat the milk and whisk it into the roux.
  4. 4Cook the white sauce over low heat (stirring often, until thickened).

Combine & Finish

  1. 1Combine the carrot purée and white sauce in a large pot.
  2. 2Add pepper, paprika, and cayenne to taste (garlic too, if you like).
  3. 3Add a little brandy and salt to taste.
  4. 4Simmer gently for another 10-15 minutes (stirring occasionally).
  5. 5Serve hot.
  6. 6Garnish with croutons or chopped parsley.