Recipes > Soup > Carrot Soup > Cream of Carrot Soup

Cream of Carrot Soup


  • 1 cup cooked carrots
  • 2 cups vegetable water
  • 2 cups milk
  • 4 tablespoons flour
  • 2 tablespoons butter
  • salt and pepper to taste


Press the vegetables through a sieve or chop finely; put the vegetable water on to heat. Mix the flour smoothly with an equal measure of milk and thin it with a little more of the milk. Stir into the steaming liquid, stirring constantly until it thickens. Stir in the butter, vegetable pulp, and remaining milk. Season to taste and serve hot. Serves six.


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Household Science in Rural Schools (1918).

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