Cream of Carrot Soup Recipe

Cream of Carrot Soup Recipe 

Welcome!! Deronda here with foods 101. Today, I'm showing you how to make this CREAM OF CARROT SOUP!! Absolutely, perfect for these chilly winter days we are having here on the north east coast of America. You're going to need 4 cups of cubed carrots. About 6 to 7 carrots this size. Rinse the carrots under nice cool running fresh tap water. Slice them in half like this. Lie them flat side down on a cutting board. You're gonna cut your carrots into even pieces. Uniformed in size, so they can all cook evenly at the same time. 1 cup of whole milk. If you'd like to substitute with half-and-half (you may), 1 cup of cubed onions (you're looking for about this size), 2 Tablespoons of butter (it can be salted or unsalted), 1 bay leaf, 2 tablespoons of all purpose flour, 1/4 teaspoon of white pepper,  1/2 teaspoon of kosher salt, and 2 cups of vegetable broth. If you want to substitute this for chicken broth or water (you may). Let me show you how we're gonna make this simple and easy CREAM OF CARROT SOUP. In a 5-quart Saucepan or Dutch oven add the onions and carrots. Add the vegetable broth, or water, or chicken broth, whichever you desire. Add your salt and your pepper. I'm gonna add just a little bit more vegetable broth. Make sure your vegetables are covered with your liquid. Bringing to a boil over medium-high heat. When your soup come to a boil. We're going to turn down the heat to medium-low. I almost forgot to add the bay leaf. Stir it in. Cover it with a tight-fitting lid and let it cook 20 minutes. Use your timer. After 20 minutes. This is what our soups will look like. I'm gonna turn off the timer. Using a fork...test the carrots. If your fork goes through the carrot smoothly. This is the texture of tenderness you're looking for. These carrots are ready for their cool down process. The larger your slices of carrots the longer they need to cook. Keep that in mind. When you're making this soup. Move to the back burner, and we're going to let it cool down for about 20 minutes. I'm adding my cooled mixture into a blender. If you want to use a food processor, you may. Disregard the bay leaf. Be careful when you're working with hot liquids. Puree until smooth and all lumps disappear. I've spent one minute pureeing our carrots and onions with vegetable broth.  And this is the texture we're looking for. Back over here to the oven top in the same saucepan we cooked our carrots and onions in. I'm going to melt the butter over medium heat. The butter is melted. Add the flour with a whisk. Whisk the flour into the butter until we no longer will have a raw flour flavor. You don't want that taste in your soup. This should take about one minute of cooking. After one minute. Add the milk all at once. Be sure you continue to whisk. Bring this to a boil stirring constantly. Now that it's boiling we're going to quickly add that carrot onion puree back in with our cream mixture here. Using the whisk you're going to stir until all ingredients are well combined. Looks and smells fantastic When your soup comes up to a gentle boil. When you see that it's bubbling. We can turn off the heat. Continue to stir. This time is a great time to taste to see if it needs any more seasoning such as salt or pepper. YUM! That tastes absolutely perfectly delicious. It's time for serving!! CREAM OF CARROT SOUPS-ON. Look how beautiful and lovely that is. I'm going to give it a little sprinkle of parsley. Just for looks and flavor. If you want your soup a little thinner you can add more liquid. Keep that in mind, too. Here we go. Oh my gosh. I know it's gonna be delicious!! YUMMY!! WOW!! Perfectly Delicious!! Flavors of carrots and onions. I love the vegetable broth that I used in this CREAM OF CARROT SOUP!! A perfect way to warm your soul during these chilly cold winter days.

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