Photo by: PaigeTurner
Cream of Carrot Soup
|Posted By:||PaigeTurner||on 2011-03-29 12:50:27|
Easy, easy, and easy!
- 4 cup(s) chicken broth
- 4 large chopped carrots
- 1/2 cup whipping cream
- 1 tsp. sugar
- rosemary sprigs
- In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes.
- In a blender, cover and process soup in small batches until smooth; return to the pan.
- Stir in cream and sugar; heat through.
- Serve hot, and with a sprig (easier to remove) of rosemary for garnish.
Reviewed on February 10, 2012 14:59 - by Thorine
Very yummy and very easy. Everybody liked it including teenage boys and one with a sore throat who couldn't eat well. Thanks