Creamy carrot soup

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4 - 6

This homemade creamy carrot soup can be taken on the go in a plastic container and heated up for a weekday lunch or made for a weekend dinner. The sweet flavor of carrots, combined with the addition of cheese and milk, will delight the whole family.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups grated carrots (5 medium carrots)
750 ml of milk
1/2 cup chopped onion
2 tsp dried parsley
250 ml unsalted chicken broth
2 tbsp (30 g) butter
2 tbsp. flour
1.5 tbsp. salt
1/2 tsp. granulated sugar
1/4 tsp ground black pepper
1/2 tbsp. grated cheddar cheese

Ingredient Substitution Suggestions

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Recipes with similar ingredients: carrot, milk, cheddar cheese, onions, parsley

Cooking the dish according to the recipe:

In a large saucepan, combine the chicken broth, carrots, onion, and parsley. Cover and bring to a boil over medium-high heat. Then reduce the heat and simmer for about 10 minutes, until the carrots are tender.
Microwave the milk at medium-high power until steaming. Set aside.

In a small bowl, melt the butter in the microwave on medium-medium power, then whisk in the flour, salt, sugar, and pepper. Gradually pour in the warmed milk, whisking until smooth.
Add the milk mixture to the vegetables and cook over medium heat, stirring frequently, until the soup thickens. Remove from the heat and stir in the cheese.
Pour the soup into bowls and serve.

Adviсe
For variety, you can replace 1 cup of carrots with grated rutabaga or parsnip root. Add 1/2 teaspoon of smoked paprika to the flour.