February 21, 2011

Cream of Carrot Soup

I usually have a good store of carrots in the root cellar to last the winter. One of my favorite recipes with carrots is this soup, creamy and sweet, delightful for a winter's day. Be sure to use sweet carrots; woody tasteless ones won't do.

6 large carrots, peeled and grated
1 medium onion, chopped
1 1/2 teas sugar
1/2 teas salt
1 1/2 cups water

3 Tbs butter
3 Tbs flour
1/2 teas salt
1/4 teas white pepper
3 cups milk
1 cup heavy cream

  1. In a large saucepan, combine the first five ingredients. Bring the water to a boil and simmer, covered, for 20 minutes.
  2. Puree the carrots in a food processor or blender.
  3. In a heavy bottomed saucepan, melt the butter; add flour and cook gently for a few minutes. Stir in the salt and pepper. Gradually add the milk, stirring, until the mixture is thickened and smooth.
  4. Add the carrot puree to the milk. Cook gently for 20 minutes, making sure the bottom doesn't burn.
  5. Stir in the cream. Serve garnished with chopped parsley if desired.

**I'll be traveling to NYC, so will be enjoying my mother's cooking for a few days. See you next weekend (or so).


  1. I thought this picture was one of your paintings at first. The recipe sounds wonderful. Anything with cream in it is yummy. Have a great time in NY.

  2. We just did a yellow split pea that is similar in color. Yours looks especially delectable in that pale green pottery.

  3. Yum.....I want to make this soup very soon....thanks.