Here's
a different soup recipe my Mom found in a magazine, many years ago. We all
agreed it was a "keeper!" (I since, added the cheese to it.) Now, I always try
to have Carrot Juice, Carrots & Velveeta on hand during the winter months. This
soup makes up quickly and tastes great, even right after it's made! I like this
soup so much, I always double the recipe! Enjoy.
Creamy Carrot Cheese Soup
Saute, together, in a large saucepan or
small stockpot:
2 Tb Butter
1/2 c Onion, finely chopped
Blend in:
2 Tb Flour
Slowly add:
2 c Milk, whisk with above ingredients till smooth.
Add:
1 1/2 c Carrot Juice (WalMart carries a 32 oz glass container -
"Lakewood Organic Pure Carrot Juice" - place any leftover juice in a plastic
container, & freeze.....be sure to give it a little head space!)
1 1/2 t Salt, plain or seasoned
White Pepper, to taste
A few shakes of Garlic Powder
And - if you can find it – a little Ground Celery Seed Powder, to
taste. (I buy the celery seed powder from a spice shop......it's great in any
soup recipe!)
Heat soup till steaming hot, stirring often, then add:
1 small bag Baby Carrots, Sliced & pre-cooked in the micro till
tender.........don't overcook!
Finally, add:
1/2 t Parsley Flakes
8 oz Velveeta, cubed, stirring till melted and smooth
If the soup, at this point, isn't as thick as you'd like - just
thicken it further with a little cold milk with some cornstarch stirred
in. I usually do this, as I like my soups to coat the spoon!
If desired, serve with Oyster Crackers or Croutons on top.
Freezes well, too......just whisk, when reheating, as it tends to separate
alittle.
