Return to Content

Easy Carrot Soup

Easy Carrot Soup
1 vote, 4.00 avg. rating (79% score)
Print Friendly

Yield: Serves 4-6

For a special treat, use tender baby carrots.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 tablespoons butter
  • 2 onions, peeled and chopped
  • 2 tablespoons chopped parsley
  • 2 teaspoons chopped sage
  • 2 tablespoons flour
  • 4 cups beef stock
  • 8 carrots, peeled and chopped
  • Salt and pepper to taste


Melt butter in soup kettle. Sauté onions, parsley, and sage until tender. Sprinkle with flour and stir gently but quickly until well blended. Slowly add stock, stirring constantly until mixture is smooth. Add carrots and simmer, partially covered, over low heat for 20 minutes or until carrots are tender. (Baby carrots may require only 10 minutes.) Press through food mill, season with salt and pepper, and reheat—or chill and serve cold.

For Cream of Carrot Soup:  Add 1/2 to 1 cup cream to pureed soup and reheat; also good cold.

Updated Wednesday, September 5th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111