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Carrot Soup https://www.metro.ca/userfiles/image/recipes/potage-crecy-2105.jpg PT15M PT30M PT45M
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.
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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) milk 1 tsp. (5 mL) ground cinnamon (optional) Salt and pepper to taste 2 Tbsp. (30 mL) chopped fresh parsley
Carrot Soup

Carrot Soup

Rate this recipe
7 Votes
6
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    vegetable oil
  • 2
    onions, chopped
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  • 2
    garlic cloves, chopped
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  • 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)
    milk
  • 1 tsp.
    (5 mL)
    ground cinnamon (optional)
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  • Salt and pepper to taste
  • 2 Tbsp.
    (30 mL)
    chopped fresh parsley
Imprimer ma sélection

Preparation

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

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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