I was not completely sold on the idea of carrot soup when I first heard it. I gave it a try, though, and it quick became one of my favorite soups. I’m partial to it in the fall, probably because of carrot harvest, but it is light enough to be on your table year round.
4 carrots, sliced
1 stalk celery, cut into pieces
1 med. onion, sliced
1 1/2 c chicken stock
1/2 t salt
pepper to taste
1 T butter
1 T whole wheat pastry flour
2 T skim milk powder
1/2 c water
- Cook vegetables in 1/2 c. stock, covered, for 15 minutes
- Pour into a blender and whirl, gradually adding salt, pepper and remaining stock. Return to saucepan.
- Put butter, flour, milk powder, and water into the blender and whirl.
- Add to the vegetables into the saucepan and stir over medium heat until the soup thickens.
Photo credit: joyosity