1917 Cream Of Carrot Soup Recipe - Old Cookbook Show Glen & Friends Cooking How To Make Carrot Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut milk

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats and flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth enhances flavor without extra cost.

carrots

🥗Healthier: sweet potatoes

💰Cheaper: frozen carrots

Sweet potatoes add nutrients and sweetness.

In a double boiler, cook milk and rice.

In a pot, boil chopped carrots in water until soft.

Strain the liquid from the carrots and force the carrots through a wire mesh strainer into the pot.

Fry onion in about 2 tablespoons of drippings until cooked.

Add the same amount of flour as fat to the onions to make a roux.

Add salt and a few grains of cayenne to the roux.

Pour the milk and rice mixture into the pot with the strained carrots.

Add the reserved water from boiling the carrots to the mixture.

If the soup is too thick, thin it with water or milk.

Taste the soup and adjust seasoning as needed, suggesting additional herbs for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens