This Carrot Soup Recipe couldn’t be easier to prepare. It’s very nutritious and healthy. Carrots are a source of pectin, a soluble fiber that helps lower the cholesterol. Carrots maintain their nutritious properties raw or cooked. It is rich in vitamin C and is good for your immune system.
If you are a kitchen’s rookie, this soup recipe will put you on the right track to become a wonderful cook quickly. I’ll try with Luca, of course, even though my hopes are vanishing in fumes… He really needs a lot more, and I mean a LOT more than this recipe!…
Please don’t forget that I have a great biscuit recipe to go along with this soup, and the combination is absolutely fabulous! For some reason they blend so well together that I’m getting an idea right now for this website… I think I’ll start a session for “great matches” as soon as I have enough recipes for that! Great…
- 1 lb. Carrots
- 2½ cups water
- 1 cup skim milk
- Salt and pepper to taste
- Cut the carrots and cook them in lightly salted water until tender;
- Place the cooked carrots in a blender with the water in which it was cooked and add the milk;
- Blend until you get a smooth cream. Season with freshly ground pepper to taste;
- Serve with a dollop of sour cream and croutons.