You can take this homemade creamy carrot soup with you to plastic container and warm up for lunch on a weekday or cook on weekends for dinner. Sweet taste of carrots with the addition of cheese and milk will delight all family members. друзьями: 
Time: 45 мин. Difficulty: Easy Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 3 tbsp. grated carrots (5 medium carrots)
- 750 ml. milk
- 1/2 tbsp. chopped onions
- 2 tsp dried parsley
- 250 ml unsalted chicken stock
- 2 tbsp. l (30 gr.) Butter
- 2 tbsp. l flour
- 1.5 tbsp. l salt
- 1/2 tsp granulated sugar
- 1/4 tsp ground black pepper
- 1/2 tbsp. grated cheddar cheese
Recipes with similar ingredients: carrots, milk, cheddar cheese, onions onion, parsley
Recipe preparation:
- In a large saucepan, mix the chicken stock, carrots, onions, parsley, cover and bring to a boil at a moderately high temperature. Then reduce the heat and simmer for about 10 minutes until the carrots are soft.
- In a microwave, heat milk at a moderately high power, before the formation of steam. Set aside.
- Melt the butter in a microwave in a small bowl at moderately medium power, then mix with flour, salt, sugar, pepper. Pouring in the warmed milk gradually, whisk until homogeneous consistency.
- Add the milk mixture to the vegetables and cook over medium heat, stirring frequently until soup thickens. Remove the pan from the stove and mix cheese.
- Pour the soup into plates and serve. Tips For a change, you can replace 1 glass of carrots on grated rutabaga or parsnip root. Add 1/2 tsp to flour smoked paprika.
