Cream of Carrot Soup
A light, creamy bowl of autumnal warmth. Carrots combined with onions, celery, and a white roux make up this masterpiece.
- 2 tbsp of canola or vegetable oil
- 2 white onions, chopped
- 4 cups of chicken broth
- 1 cup of water
- 1 1/2 pounds of carrots, chopped into chunks
- 4 stalks of celery, chopped into chunks
- 1 stick of unsalted butter
- 1/2 cup all-purpose flour
- 1 cup of milk
- Salt and pepper to taste
- In a stock pot, heat up the oil on medium heat.
- Place the onion into the oil and saute until soft.
- Raise the heat to high and pour in the chicken broth and water, stir.
- When the broth is starting to boil, add in the carrots and celery.
- Bring the soup to a boil again, then reduce the heat to medium-low and simmer for 20 minutes.
- Turn off the heat, and in small batches, use a blender or food processor to purée the soup. Pour your purée into a bowl and set aside.
- Using a medium-sized saucepan, melt the butter to a liquid over low heat. Be sure not to burn it.
- When the butter is melted, add in the flour and whisk the mixture. Make sure the butter and flour fully combine, but don't let it cook too long where it changes color.
- Add in the milk and continue to whisk until the whole liquid thickens.
- Take your roux off the heat and stir it into the puréed soup.
- Season your soup with salt and pepper to your taste.
With the carrots and celery, you don't have to finely chop any of it. Just chop them into chunks because you'll be pureeing them later.
When you make your roux, be sure to move quickly and carefully. The goal is to combine the butter and flour into a nice paste, but not have it change color. If it yellows a little, that's ok. If it turns brown then you cooked it too long. We want a white or blond roux here.
Be sure to taste the final soup before you season it with salt and pepper. It might taste sweet, hence why you add salt and pepper until it has a slightly-sweet, but more savory flavor.
There's lots of room for variation here. You can remove the celery if you wish, or add in potatoes, cauliflower, or even leeks. Some like to season this soup with ginger, curry, or thyme. Feel free to experiment.
Healthy It Up
Easiest ways to make this healthier is to use low-sodium chicken broth and skim milk. I would not skip on the butter though. This is where part of the final flavor comes from.