Cream of Carrot Soup

Cream of Carrot Soup

• 1 lb carrots 
• 2 C. chicken brother
• 2 Tbsp. butter
• 2 Tbsp. flour
• 1/2 tsp salt
• 1/8 tsp cayenne pepper
• 1 C. half-and-half

Peel carrots and cut into 1/2 inch slices. Put carrots in 2 qt saucepan. Add the chicken broth. 

Cook the carrots and broth over med-high heat. When the broth begins to boil, turn heat down to med-low. 

Cover the saucepan. Cook the carrots for 20 min or until they are very soft and break apart when pierced with fork. 

Place the colander in a large bowl. Pour broth and carrots through the colander, catching the carrots in the colander. Save the broth. 

Put the drained carrots back in the saucepan. Mash them until they are smooth. Set the pan aside. 

In the 3 qt saucepan, melt the butter over medium heat. Stir in the flour. 

Cook the butter and flour for 1 min over low heat, stirring constantly. 

Add the mashed carrots, salt, and cayenne pepper. Stir to mix them together. 

Slowly stir in the broth. Turn the heat up to med-high and cook for 10 min. Stir often. 

Add the half-and-half. Heat the soup slowly, stirring constantly. Do not let the soup boil. 

Ladle into bowls and serve with crackers. Great appetizer soup. 

The cayenne pepper gives this soup a great flavor. I add a little more than this calls for. And I've used whipping cream instead of half-and-half.