Cream Of Carrot Soup

Serves: 8
Total Calories: 569


2 tablespoons butter or margarine
3/4 cup onion chopped
8 to 10 carrots peeled and chopped
3 to 5 potatoes peeled and chopped
6 cups chicken broth rich
1/2 teaspoon thyme dried
1 bay leaf small
1 clove garlic halved
1/8 teaspoon hot sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1 cup milk
1 tablespoon butter or margarine


Heat 2 tablespoons butter or margarine in a soup kettle and add onion. Cook for 5 minutes, stirring. Add the carrots and potatoes and toss for a couple of minutes. Add the chicken broth and the rest of the ingredients with the exception of the milk and 1 tablespoon butter or margarine. Bring to a boil and simmer for 50 minutes. Put the mixture through a food mill or blender, 1/3 at a time. Return to heat and bring to a boil. Add milk and heat thoroughly correct seasoning. Rmove from heat and stir in the remaining 1 tablespoon butter or margarine. Serve hot.

Nutritional Facts:

Serves: 8
Total Calories: 569
Calories from Fat: 73

This Cream Of Carrot Soup recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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