Samantha'S Carrot Soup

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   Peel the carrots and cut into 1/2 inch slices. Place carrots in a small saucepan with chicken broth over medium heat. When the broth begins to boil, turn heat down to medium-low.

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   Cook carrots for 20 minutes or until they are very soft.

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   Pour the broth from the carrots into a bowl and set aside.

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   Put the drained carrots back into the saucepan and mash with potato masher until smooth,

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    Place a large saucepan over medium heat and add butter. When it melts and sizzles, add flour and stir often for 3-4 minutes.

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    Add mashed carrots, salt, and cayenne pepper. Stir.

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    Slowly pour in broth and stir until soup is smooth and bubbly,

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    Add half and half. Stir again and heat soup slowly. Do not let boil.

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    Pour into bowls and top each serving with croutons.

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    Source:Kim

No additional tips available.