Recipe: Cream of Carrot Soup
SoupsCREAM OF CARROT SOUP
4 cups chicken broth
4 large carrots, cut into chunks
1/2 cup heavy (whipping) cream
1 tsp sugar
In a saucepan, bring the broth and the carrots to a boil. Reduce heat, simmer, uncovered, until the carrots are tender, about 15 minutes. Cool slightly. In a blender cover and process the soup in small batches, until smooth, return to the pan. Stir in whipping cream and sugar, heat through.
4 cups chicken broth
4 large carrots, cut into chunks
1/2 cup heavy (whipping) cream
1 tsp sugar
In a saucepan, bring the broth and the carrots to a boil. Reduce heat, simmer, uncovered, until the carrots are tender, about 15 minutes. Cool slightly. In a blender cover and process the soup in small batches, until smooth, return to the pan. Stir in whipping cream and sugar, heat through.
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