Cream of Carrot Soup (Recipe 6)

My family tends to eat chicken noodle soup, tomato soup, and vegetable beef soup. We haven't been adventurous with our soup selections. That will be changing throughout this year. Today, I decided to make a soup with carrots as the main ingredient. My 4 and 5 year old girls can eat a 3 pound bag of carrots in one sitting, if I don't catch them in time.

Cream of Carrot Soup
serves 5

Ingredients:
4 cups chicken broth or stock
4 large carrots, peeled and cut into chunks
3/4 cup half and half
1 teaspoon sugar

Bring chicken stock and carrots to a boil. Reduce heat and simmer for approximately 15 minutes, uncovered. The carrots should be fork tender.



Remove from heat and let cool for 5-10 minutes. Process the carrot/broth mixture in food processor or blender, until smooth. I did it all in one batch and had small carrot chunks. Next time, I will process in smaller batches.



Return processed mixture to pan. Add half and half and sugar. Heat through.



Overall, this was a successful dish. Four out of six children really enjoyed this soup. The 5 year old and 14 year old didn't like the texture.