Easy Carrot Soup

Carrots are pureed in a veggie broth and then added to a bubbly hot mixture of half and half, flour, parsley and ground red pepper. Once mingled, this velvety soup is served up in bowls and enjoyed.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 157 Calories

Ingredients

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• salt to taste
• 1 cup half-and-half
• 1 tablespoon chopped fresh basil
• ground black pepper to taste
• 1 tablespoon chopped fresh parsley
• 1 ½ cups vegetable broth
• 2 ½ cups sliced carrots
• 1 teaspoon red pepper flakes

Recipe Instructions

Step 1

Steam carrots until tender.

Step 2

In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.

Step 3

In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.