Easy Carrot Soup

By Yankee Magazine

Sep 05 2007

For a special treat, use tender baby carrots.


Serves 4-6


2 tablespoons butter
2 onions, peeled and chopped
2 tablespoons chopped parsley
2 teaspoons chopped sage
2 tablespoons flour
4 cups beef stock
8 carrots, peeled and chopped
Salt and pepper to taste


Melt butter in soup kettle. Sauté onions, parsley, and sage until tender. Sprinkle with flour and stir gently but quickly until well blended. Slowly add stock, stirring constantly until mixture is smooth. Add carrots and simmer, partially covered, over low heat for 20 minutes or until carrots are tender. (Baby carrots may require only 10 minutes.) Press through food mill, season with salt and pepper, and reheat—or chill and serve cold.

For Cream of Carrot Soup:  Add 1/2 to 1 cup cream to pureed soup and reheat; also good cold.