Creamy Carrot Soup Recipe
Ingredients
| Carrots | 6 Medium | |
| Potatoes | 2 Medium | |
| Boiling water | 1 1⁄2 Cup (24 tbs) | |
| Chicken bouillon cubes | 2 | |
| Worcestershire sauce | 1 Teaspoon | |
| Salt | 2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Paprika | 1⁄2 Teaspoon | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Spanish onion | 1 Large, finely chopped | |
| Flour | 3 Tablespoon | |
| Milk | 3 Cup (48 tbs) | |
| Thyme | 1⁄4 Teaspoon | |
| Parsley | 1⁄4 Cup (4 tbs), chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 1544 Calories from Fat 620
% Daily Value*
Total Fat 70 g107.9%
Saturated Fat 42 g210.2%
Trans Fat 0 g
Cholesterol 188.7 mg62.9%
Sodium 6387.2 mg266.1%
Total Carbohydrates 204 g67.9%
Dietary Fiber 26 g104.1%
Sugars 70 g
Protein 42 g83.4%
Vitamin A 1317.9% Vitamin C 228.7%
Calcium 106.9% Iron 48.8%
*Based on a 2000 Calorie diet
Directions
Peel potatoes and cut in 1/2-inch cubes.
Put vegetables in large saucepan and add boiling water, bouillon cubes, Worcestershire sauce, salt, pepper and paprika.
Bring to a boil, turn down heat, cover and simmer about 15 minutes or until vegetables are tender-crisp.
Melt butter in another saucepan.
Add onion and cook gently, stirfor 3 minutes.
Sprinkle in flour and stir to blend.
Remove from heat and add milk all at once, stirring to blend.
Return to moderate heat and cook, stir constantly, until boiled.
Add to vegetable mixture along with thyme.
Bring back to a boil, turn heat to low, cover.
Simmer for 5 minutes.
Stir in parsley and serve.
Chef
