Creamy Carrot Soup

Creamy Carrot Soup
4.5 from 2 ratings
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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
Prep Time
10
minutes
Cook Time
35
minutes
Servings
6
servings
Total time: 45 minutes
Ingredients
  • 3 cup baby carrots
  • 2 cup water
  • 1 bay leaf (optional)
  • 1 clove garlic, crushed or 1 cube gefen frozen garlic
  • 1 tablespoon flour
  • 2 cup low-fat milk or gefen unflavored soy milk
  • dash of ground nutmeg
  • 2 teaspoon butter or margarine
  • 1 teaspoon salt
  • 1/2 teaspoon fresh lemon juice
Directions
  1. To Prepare combine carrots, water, bay leaf, if using, and garlic in a medium-sized pot.
  2. Bring to a boil.
  3. Reduce heat, cover, and simmer for 20 minutes.
  4. Remove and discard bay leaf.
  5. Using a hand blender or food processor, blend carrot mixture until smooth.
  6. In a soup pot, place flour; gradually add milk or soy milk, stirring until well blended.
  7. Stir in pureed carrots and nutmeg.
  8. Bring to a boil.
  9. Remove from heat and stir in butter or margarine, salt, and lemon juice.
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