Recipes > Soup > Carrot Soup > Cream of Carrot Soup

Cream of Carrot Soup


  • 2 cups diced carrots
  • 2 cups water
  • 1 cup milk
  • 1/8 teaspoon pepper
  • 2 tablespoons fat
  • 2 tablespoons flour
  • 1 teaspoon salt


Cook the carrots in the water until tender. Melt the fat, add dry ingredients, add gradually the 1 cup water in which the carrots were cooked and the milk. When at boiling point, serve with a little grated raw carrot sprinkled over top of soup. Any vegetable, raw or cooked, may be used in the same way, as cauliflower, cabbage, peas, turnips, etc.


Print recipe/article only


Foods That Will Win the War and How to Cook Them (1918).

comments powered by Disqus