Reviews (1) Add Rating & Review 48 Ratings 5 star values: 9 4 star values: 10 3 star values: 16 2 star values: 9 1 star values: 4 Martha Stewart Member Rating: 4 stars 09/22/2013 Was very good, forgot to put the buttermilk in the end... Will make again for sure!
Back to Cream of Carrot Soup All Reviews for Cream of Carrot Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Cream of Carrot Soup Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 1/4 cup (1/2 stick) unsalted butter 1 medium yellow onion, diced small 1/4 cup all-purpose flour (spooned and leveled) 4 cups low-sodium chicken broth 1 1/2 pounds carrots, chopped 1/2 cup buttermilk Coarse salt and ground pepper
Cook’s Notes To store soup, let cool, then cover and refrigerate, up to 1 day.
Gallery Cream of Carrot Soup
Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Gallery
Cream of Carrot Soup
Cream of Carrot Soup
Cream of Carrot Soup
Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Recipe Summary
prep: 30 mins total: 1 hr
Servings: 4
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 1/4 cup (1/2 stick) unsalted butter 1 medium yellow onion, diced small 1/4 cup all-purpose flour (spooned and leveled) 4 cups low-sodium chicken broth 1 1/2 pounds carrots, chopped 1/2 cup buttermilk Coarse salt and ground pepper
Directions
In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
Add flour and cook, stirring, until combined, 1 minute.
Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
Add carrots and bring to a simmer. Cook until carrots are very tender, 20 minutes.
Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
Add buttermilk and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.
Cook’s Notes To store soup, let cool, then cover and refrigerate, up to 1 day.
Cook’s Notes
To store soup, let cool, then cover and refrigerate, up to 1 day.
Reviews (1)
Add Rating & Review 48 Ratings 5 star values: 9 4 star values: 10 3 star values: 16 2 star values: 9 1 star values: 4
Martha Stewart Member Rating: 4 stars 09/22/2013 Was very good, forgot to put the buttermilk in the end... Will make again for sure!
Reviews (1)
Add Rating & Review 48 Ratings 5 star values: 9 4 star values: 10 3 star values: 16 2 star values: 9 1 star values: 4
Add Rating & Review
48 Ratings 5 star values: 9 4 star values: 10 3 star values: 16 2 star values: 9 1 star values: 4
48 Ratings 5 star values: 9 4 star values: 10 3 star values: 16 2 star values: 9 1 star values: 4
48 Ratings 5 star values: 9 4 star values: 10 3 star values: 16 2 star values: 9 1 star values: 4
5 star values: 9 4 star values: 10 3 star values: 16 2 star values: 9 1 star values: 4
Martha Stewart Member Rating: 4 stars 09/22/2013 Was very good, forgot to put the buttermilk in the end... Will make again for sure!Martha Stewart Member
Rating: 4 stars 09/22/2013
Was very good, forgot to put the buttermilk in the end… Will make again for sure!
Rating: 4 stars
All Reviews for Cream of Carrot Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cream of Carrot Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
