2 ratings

Creamy Carrot Soup

The perfect fall appetizer for any occasion
Courtesy of Kosher.com

The color and texture of this creamy carrot soup are sure to delight your dinner guests. The starter dish is perfect for any occasion or to warm you up on a chilly fall day. 

Recipe courtesy of Kosher.com

Ready in
45 m
10 m
(prepare time)
35 m
(cook time)


  • 3 Cups baby carrots
  • 2 Cups water
  • 1 bay leaf (optional)
  • 1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
  • 1 Tablespoon flour
  • 2 Cups low-fat milk or Gefen Unflavored Soy Milk
  • dash of ground nutmeg
  • 2 Teaspoons butter or margarine
  • 1 Teaspoon salt
  • 1/2 Teaspoon fresh lemon juice


To Prepare combine carrots, water, bay leaf, if using, and garlic in a medium-sized pot.

Bring to a boil.

Reduce heat, cover, and simmer for 20 minutes.

Remove and discard bay leaf.

Using a hand blender or food processor, blend carrot mixture until smooth.

In a soup pot, place flour; gradually add milk or soy milk, stirring until well blended.

Stir in pureed carrots and nutmeg.

Bring to a boil.

Remove from heat and stir in butter or margarine, salt, and lemon juice.