Cream Of Carrot Soup

Oxmoor House
2 quarts


+ Add To Shopping List
2 1/2 cups water
2 chicken-flavored bouillon cubes
1 beef-flavored bouillon cube
5 large carrots, scraped and thinly sliced
5 stalks celery, thinly sliced
1 small potato, peeled and diced
1 small onion, chopped
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter or margarine
1 tablespoon plus 1 1/2 teaspoons cornstarch
1/4 teaspoon dried whole basil
1/4 teaspoon dried whole marjoram
1/4 teaspoon dried whole thyme
1/2 teaspoon Angostura bitters
2 cups milk
1 1/2 cups commercial sour cream, divided
Chopped chives


Combine water, bouillon cubes, carrots, celery, potato, onion, parsley, salt, and pepper in a medium Dutch oven; place over medium heat, and bring to a boil. Reduce heat; cover and simmer 40 minutes or until vegetables are tender.

Transfer vegetables and cooking liquid to container of an electric blender; process until smooth. Add butter, cornstarch, basil, marjoram, thyme, and Angostura bitters; process until well blended. Return mixture to Dutch oven.

Stir in milk; cook over low heat, stirring constantly, 5 minutes or until mixture thickens. Add 1 cup sour cream; mix well.

Ladle soup into individual serving bowls. Garnish with remaining sour cream and chopped chives. Serve warm.

Created date

February 2010