Cream of Carrot Soup

Not much to say about carrot soup. Its good for you! Antioxidants and helps you see better at night, right? Use skim evaporated milk for even more healthy goodness. This is quick and easy+ good for those of us who need our veggies well cooked.

Use pre-cut baby carrots or sliced carrots if you want to skip the scraping/slicing. Of course a blender or food processor will stand in well for your ricer in this. Add a bit of pepper and/or ginger to perk it up.

Cream of Carrot Soup

1 bunch carrots
2 tablespoons butter
1 tablespoon chopped onion
¼ cup flour
1â…” cups evaporated milk
1 teaspoon salt

Scrape carrots, slice and cook in 2½ cups boiling water until perfectly tender; drain, saving water. There should be about 2¼ cups, if less, add fresh water. Put carrots through a ricer or food mill. There should be 1¼ cups riced carrots. Melt butter, add onion and cook until soft. Blend in flour, then add evaporated milk and water from carrot; stir over direct heat until mixture boils and thickens. Now stir in riced carrots and salt and reheat. Serve piping hot with crisp crackers or croutons. 5 servings. The Modern Family Cookbook


  1. I hate carrots. I hate soup. Yuk.

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