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Creamy Carrot Soup
I have made this recipe twice and I'm making it again tonight. I love the creamy texture and the flavor is wonerful. The key is to make sure you process the cooked carrots thoroughly. I don't have a food processor so I used my blender. The first time I make this, it turned out fine. The second time, I was in a hurry and didn't make sure the carrots were smooth. It made a difference in the texture. The smoother, the better so make sure you process or blend long enough. Also, I recommend letting this soup cook nice and slowly over a longer period of time for a better flavor. A couple hours is good. Kathy, Miami, Florida
3 users found this review helpful
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Reviewed On:
Jan. 25, 2011
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