Cream of Carrot Soup


“This recipe was included to represent the longevity of our friendship and our ’American Girl’ phase of our childhood. It’s from the ’Samantha’ section of the American Girl Cookbook.” - Kimmie

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Serves 6

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Cream of Carrot Soup photo Save this recipe 3
Serves 6


  • 2 pounds of carrots
  • 4 cups chicken broth
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 2 cups half and half
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  • 1

    Peel the carrots and cut into 1/2 inch slices. Place carrots in a small saucepan with chicken broth over medium heat. When the broth begins to boil, turn heat down to medium-low.

  • 2

    Cook carrots for 20 minutes or until they are very soft.

  • 3

    Pour the broth from the carrots into a bowl and set aside.

  • 4

    Put the drained carrots back into the saucepan and mash with potato masher until smooth,

  • 5

    Place a large saucepan over medium heat and add butter. When it melts and sizzles, add flour and stir often for 3-4 minutes.

  • 6

    Add mashed carrots, salt, and cayenne pepper. Stir.

  • 7

    Slowly pour in broth and stir until soup is smooth and bubbly,

  • 8

    Add half and half. Stir again and heat soup slowly. Do not let boil.

  • 9

    Pour into bowls and top each serving with croutons.

Recipe Notes

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From Kimmie's American Girl Cookbook (yes, I still have it!)

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