← All recipes

Cream of Carrot Soup

Cream of Carrot Soup is built on Carrots Preferably Fresh Young Carrots, Corn Oil, Stock, Milk, and Basil. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 2 lb
• 1 tbsp
• 1/2 pt
• 1 1/2 pt
• 1 tsp

Method (preview)

1. 1

   Chop the carrots roughly and saute in the oil for 5 minutes or so.

2. 2

   Add the stock and enough milk to cover; simmer gently until very tender.

3. 3

   Allow to cool a little then liquidize in blender or food processor with the rest of the milk.

4. 4

   Return to the pan and reheat with the basil, caraway seeds and lemon juice. Season to taste.

5. 5

   Garnish with chopped parsley or a sprinkle of sesame seeds.

6. 6

   ISBN 0722512244.

7. 7

   MC format by Hallie. Untried.

8. 8

   Contributed to the FareShare Gazette by Hallie; 9 August 2003. www.fareshare.net