A super-easy, creamy carrot soup recipe. Carrots are simmered with vegetable stock, seasonings and single cream, then pureed until smooth. Serve with crusty bread.
Very delicious and tasty. My husband was sick today and really doesn't enjoy soup but this great soup did the trick. I eliminated the parsley, put half (milk) and half (half and half) and after it was all done, I made it boil once again to make all the flavours come through. I also used 1 tsp dried basil instead of fresh. 10/10!!!! - 30 Jan 2003 (Review from Allrecipes US | Canada)
For my first batch I didn't read the reviews and added the full teaspoon of pepper. I can't believe someone would want it this hot. You couldn't even taste the soup. Second batch, No pepper. It was better but I was still scarred from the first. - 13 Feb 2004 (Review from Allrecipes US | Canada)
WARNING: WAY TOO SPICY!!!! This recipe would be 5 stars if I hadn't added the red pepper. I didn't look at the previous reviews and added the amount called for. I had to throw the ENTIRE batch away because it was so hot nobody could eat it. I will make this again but only with 1/8 Teaspoon Red Pepper. You can't imagine how spicy this recipie is- and we like spice! I am still trying to cool down and we ate it 5 days ago. - 09 Jan 2004 (Review from Allrecipes US | Canada)