Light Cream of Carrot Soup
From: Raymond, Anjou, Quebec, Canada
Comments: Light, nourishing and economical!
Servings: 4
IngredientsPreparation
  • 6 medium carrots
  • 2 medium potatoes
  • 1 1/2 cup [375 mL] boiling water
  • 2 cubes chicken or beef broth concentrate
  • 1 teaspoon [5 mL] Worcestershire sauce
  • 2 teaspoons [10 mL] salt
  • 1/4 teaspoon [1 mL] pepper
  • 1/2 teaspoon [2.5 mL] paprika
  • 1/4 cup [60 g] butter
  • 1 large Spanish onion, finely chopped
  • 3 tablespoons [26.25 g] flour
  • 3 cups [750 mL] milk
  • 1/4 teaspoon [1 mL] thyme
  • 1/4 cup [60 mL] freshly chopped parsley
  • Rinse, scrape and thinly slice carrots.
  • Peel and cut potatoes into 1/2-inch [1.3-cm] dices.
  • Transfer carrot slices and potato dices into a large casserole.
  • Pour in boiling water then mix in broth cubes, Worcestershire sauce, salt, pepper and paprika.
  • Bring to a boil, lower heat and cover.
  • Leave to simmer for 15 minutes, or until vegetables are tender yet still crunchy; remove from heat and reserve.
  • Melt butter into a clean casserole; add and melt chopped onion for 3 minutes over low heat, stirring.
  • Well mix in flour.
  • Remove from heat before stirring in milk.
  • Heat over medium heat, stirring, until just boiling.
  • Mix in undrained reserved vegetables mixture.
  • Stir in thyme.
  • Reheat until just boiling, lower heat, cover and leave to simmer slowly for 5 minutes.
  • Serve immediately, sprinkled with freshly chopped parsley.