Cream of Carrot Soup

Carrots' best friend, that's what this is. Also it's your new favorite soup you've probably never tried. Unless you hate carrots and milk, then move along, traveler.

1/4 c. plus 2 Tbsp. butter (6 Tbsp.)
1/4 c. plus 2 Tbsp. flour (6 Tbsp.)

2 Tbsp. chicken bouillon granules or powder
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. dry parsley
1 tsp. dry basil
3 cups milk
2 to 4 cups sliced carrots (6-10 large carrots; doesn't have to be precise. Add depending on how carroty you like it. I like more carrot flavor to the cream base and a titch more spices accordingly)

First thing to start is the carrots boiling (it's much preferred to make the carrots wait to go into the roux than for the roux to wait for carrots to be ready). In 2-quart pot, cover the carrot slices with about an inch of water and put on high heat. Let boil until carrots are soft. Don't let the water boil out, it's okay to add more as needed. Then dump the carrots in a blender, water included (or use an immersion blender right in the pot) and puree or pulse the carrots to desired texture. Sometimes I like a few whole-ish carrot slices in the soup, so I ladle some carrots out before the blending. When the roux/cream base is ready, pour carrots in. If soup seems to thick to your liking (it also gets thicker as it sets), add water. 

Roux Cream Base

While carrots are boiling, melt butter in soup pot over medium heat. Combine flour, bouillon, and spices. Whisk dry ingredients into butter and turn heat to low. If you get the chance to use fresh parsley and basil, that's delicious! Just use about three times the fresh versions and add those along with the milk. Once roux is bubbly remove from heat. 

While whisking, pour milk into soup pot. Return to medium heat and stir constantly until cream base comes to boil. Boil for one minute and remove from heat. Combine with carrot puree and stir well. Serve hot with your favorite bread item.

This is just the perfect fall soup. It's mild, delicious, warming, and orange! Enjoy!