Recipe: To Try At Home Cream Cheese and Carrot Soup

Recipe: To Try At Home Cream Cheese and Carrot Soup Delicious, fresh and tasty.

Cream Cheese and Carrot Soup. Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Melt butter in soup kettle and saute carrots and onions until tender. Sprinkle with flour and stir until blended.

In a large saucepan, melt the butter; stir in flour until smooth.

In a Dutch oven, saute onion in butter until tender.

Add the carrots, potato, broth and ginger.

You can have Cream Cheese and Carrot Soup using 14 ingredients and 11 steps. Here is how you cook that.

Ingredients of Cream Cheese and Carrot Soup

1. You need 1 pound of carrots.

2. Prepare 1/2 pound of bulk sausage.

3. You need 4 ounces of cream cheese.

4. It’s 1/4 cup of chopped parsley.

5. It’s 1 teaspoon of Caraway seeds.

6. Prepare 1/2 cup of sliced celery.

7. You need 1/4 cup of ground paprika.

8. It’s 1/2 teaspoon of ground black pepper.

9. It’s 1 teaspoon of salt.

10. It’s 1/2 cup of mushroom catsup solids see my recipe.

11. Prepare 1 teaspoon of onion powder.

12. You need 1 teaspoon of granulated garlic powder.

13. Prepare 2 cup of water.

14. It’s 1-1/4 cup of sliced grape tomatoes.

Add carrots, potatoes, chicken broth, and ginger powder.

Using a stick blender, puree the soup right in the pot (or pour some into a blender and puree- you'll have to do this in batches though).

In a large saucepan, bring broth and carrots to a boil.

In a blender, cover and process soup in small batches until smooth; return to the pan.

Cream Cheese and Carrot Soup step by step

1. Slice the carrots.

2. Add to a deep pan or wok. Heat with no liquids..

3. Add celery and mushroom catsup solids. Add salt and pepper. Stir occasionally. No liquids yet.

4. Add the tomatoes.

5. Add the rest of the spices.

6. Add sausage in small chunks.

7. Still no liquids Stirfry till sausage is browned..

8. Now add water simmer covered 20 minutes..

9. Add cream cheese in chunks.

10. Blend gently till cream cheese is incorporated well.

11. Simmer for 15 minutes. Let rest for 5 minutes. Serve I hope you enjoy!.

Stir in cream and sugar; heat through.

Stir in the broth, carrots, curry, thyme and bay leaf.

Transfer half of the soup to a blender; add half of the cream cheese.

Cover and process until smooth; repeat with remaining soup and cream cheese.

In a blender, blend carrots and broth until smooth.