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Cream of Carrot Soup

SUBMITTED BY: Ruth Andrewson

"'I came up with this rich yummy soup when I was in a hurry one day and we needed something hot to eat,' recalls Ruth Andrewson of Leavenworth, Washington. It's versatile, too. You can substitute most any vegetable with excellent results.'"
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
Read Reviews (1)
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 4 cups chicken broth
  • 4 large carrots, cut into chunks
  • 1/2 cup whipping cream
  • 1 teaspoon sugar

DIRECTIONS

  1. In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes.
  2. In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2007 by ManassasMa
This is a good basic recipe for one of my favorite soups. I like to serve this cold, garnished... MORE


 
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