"I came up with this rich yummy soup when I was in a hurry one day and we needed something hot to eat," recalls Ruth Andrewson of Leavenworth, Washington. It's versatile, too. You can substitute most any vegetable with excellent results."
- 4 cups chicken broth
- 4 large carrots, cut into chunks
- 1/2 cup heavy whipping cream
- 1 teaspoon sugar
- In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes.
- In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through. Yield: 5 servings.
Originally published as Cream of Carrot Soup in Quick Cooking May/June 2001, p9
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