Carrot Soup

Carrot Soup
  • 6 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    vegetable oil

  • 2

    onions, chopped

  • 2

    garlic cloves, chopped

  • 1 lb
    (454 g)

    carrots, peeled and chopped fine

  • 3

    celery stalks, chopped fine

  • 6 cups
    (1 1/2 L)

    vegetable broth

  • 1 Tbsp.
    (15 mL)

    all-purpose flour

  • 1 cup
    (250 mL)


  • 1 tsp.
    (5 mL)

    ground cinnamon (optional)

  • Salt and pepper to taste

  • 2 Tbsp.
    (30 mL)

    chopped fresh parsley


In a pan, heat oil and cook onions and garlic. Add carrots, celery and vegetable broth. Bring to a boil and simmer, covered, on medium for 30 min. Purée in blender.

Meanwhile, mix flour, milk and cinnamon. Stir into soup. Season.

Cook a few more minutes to heat through.

Sprinkle with parsley before serving.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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