Cream of Carrot Soup

1. 1

   Place cut up carrot in a saucepan with 1 cup of water, and bring to a boil.

2. 2

   Lower temperature to simmer and cook until tender.

3. 3

   While the carrots are simmering, place the finely chopped onion, garlic, and parsley in a skillet and saute with a small amount of oil until tender.

4. 4

   Set aside.

5. 5

   In a small container, shake the 2 T. flour with 1/4 cup of water until the mixture is smooth.

6. 6

   In a skillet melt 2 T. butter, then add the milk.

7. 7

   When the milk mixture is warm add the flour mixture, stirring until the mixture thickens.

8. 8

   Place the cooked carrots with the cooking water, and the onion mixture, along with the thickened milk mixture and the cream cheese, cut into small pieces, in a blender or food processor, and blend until smooth.

9. 9

   You may need to blend this in smaller batches.

10. 10

    If the mixture is too dry, add a bit of milk so it can blend.

11. 11

    You could add cream for a richer soup.

* Per serving · 4 servings · Values may vary.

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