Carrot Cream Soup

Name: Carrot Cream Soup
Total time: 1200 s
Cuisine: American
Ingredients: 1 can evaporated milk; 6 carrots; 1/2 onion, chopped; 1 clove garlic, chopped; as needed Butter,; 2 carrots, diced; 2 cups whole milk (about 480 ml); as needed Powdered chicken bouillon,

Klaus Ambriz @cook_6441575

CDMX

Carrot Cream Soup

Klaus Ambriz @cook_6441575

Saved

Ingredients

20 minutes

1 canevaporated milk
6carrots
1/2onion, chopped
1 clovegarlic, chopped
as neededButter,
2carrots, diced
2 cupswhole milk (about 480 ml)
as neededPowdered chicken bouillon,

Saved

Steps

20 minutes

1

Clean the carrots and cook them until they are soft. Set aside 1 or 2 cooked carrots to dice and add to the soup at the end.
2

In a saucepan, melt a little butter and sauté the chopped garlic and onion. Add 1/2 tablespoon of powdered chicken bouillon and set aside.
3

Once the carrots are cooked, blend them with the sautéed onion and garlic. Add the evaporated milk and blend until the carrots are completely smooth.
4

In the same saucepan where you sautéed the onion, melt a little more butter and pour in the blended carrot mixture. If the soup is too thick, thin it to your liking with water (preferably the water used to cook the carrots) or add more milk (either more evaporated milk or whole milk).
5

Finally, add the diced cooked carrots to the soup, as desired. I do this because my kids prefer soups with some texture, and the carrot pieces help them enjoy it.