Carrot Soup Recipe

Recipe By:
Sonali
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Carrot Soup Recipe
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  • Total Time 90 min Ico-add
  • Yield 6 Servings
  • Level Easy

The natural sugars in carrots, onion and celery are intermingled with beef stock to produce this tasty soup.
 

Ingredients

  • 2 tablespoons oil
  • 1 large onion, sliced
  • 1 tablespoon flour
  • 4 cups beef or veal stock
  • 3 1/2 cups carrots, sliced
  • 1 cup celery, minced
  • Salt and pepper to taste
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Directions

  1. 1. Heat oil in a large soup kettle and brown the onion.
  2. 2. Stir in the flour and let it cook, stirring occasionally for a few minutes.
  3. 3. Add the stock and stir while heating to boiling, cook 2 minutes. Add remaining ingredients and let simmer 1 hour.
  4. 4. Mash through a strainer or an immersion stick blender may be used as well.
  5. 5. Serve hot.
 
 
  • Did you know?

    In parts of Europe carrot soup is known as portage de Crecy (soup of Crecy) because, according to the cookbook "Twelve Months of Monastery Soups," the carrots grown in Crecy, France, have the reputation as best and tastiest in the whole country.