Carrot Soup Recipe

Ingredients

Directions

1. Wash, peel, and slice carots.
2. In a medium saucepan, bring 2 cups of water to a boil; add carrots.
3. Simmer over low heat, covered, for 15 minutes, or until tender.
4. Drain; set aside.
5. In the same saucepan, over high heat, bring chicken broth and onion to a boil.
6. Add cauliflower, reduce heat to low, and simmer, covered, for 10 minutes until tender.
7. Drain through strainer over small saucepan to reserve broth.
8. In a measuring cup, combine 1/4 cup of the milk, flour, salt, and pepper until smooth.
9. Stir milk mixture into the reserved broth.
10. Over medium heat, bring to a boil; cook, stirring, until sauce is thickened.
11. Remove from heat.
12. Place cauliflower mixture, 1/2 cup sauce, and the half-and-half in a blender container.
13. Cover and blend until smooth, stopping to scrape container often.
14. Pour cauliflower soup into small saucepan and keep warm over very low heat. (OR pour into a container and refrigerate until ready to serve. ) Place the rest of the sauce in the blender.
15. Add the remaining 1 1/2 cups of milk and the carrots.
16. Cover and blend until smooth, stopping to scrape container often.
17. Pour carrot soup into medium saucepan and heat through. (OR put into a container and refrigerate. ) (Reheat cold soups when ready to serve. ) To serve, ladle carrot soup into warm soup bowls.
18. Drizzle 2 to 3 tablespoons of cauliflower soup on top of each.