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Nutrition Facts
Serving Size 1 (400g) Recipe makes 4 servings
Calories 310
Calories from Fat 140		(45%)
Amount Per Serving		%DV
	Total Fat 15.6g	24%
	Saturated Fat 9.5g	47%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 49mg		16%
Sodium 383mg		15%
Potassium 753mg		21%
Total Carbohydrate 29.1g		9%
	Dietary Fiber 3.6g	14%
	Sugars 8.7g
Protein 10.1g		20%
detailed view... how is this calculated?

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Cream of Carrot Soup (Porkkanasosekeitto)

Recipe #274678 | 55 min | 35 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: mersaydees
Dec 29, 2007

Based on a soup recipe from Beatrice Ojakangas' book, The Finnish Cookbook. I confess that I added the brandy to the carrots!

SERVES 4 -6 (change servings and units)

Ingredients

1 lb carrot
1 cup beef broth
2 tablespoons brandy
2 tablespoons butter
2 tablespoons flour
4 cups milk
1 tablespoon sugar
1 dash pepper
2 tablespoons fresh parsley, chopped
2 teaspoons ground nutmeg

Directions

1
Peel carrots. Cook carrots in beef broth and brandy until tender, adding additional brandy if necessary. Drain, reserving the stock, and strain or mash the carrots to make a smooth puree.
2
Heat the butter in a saucepan, add the flour, and stir until blended.
3
Add the milk gradually, stirring constantly.
4
Heat to the boiling point and simmer for 10 minutes.
5
Add reserved stock, carrot puree, sugar, and pepper.
6
Garnish each serving with parsley and a dash of nutmeg.

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Featured Reviews for This Recipe

From: Boomette

On Aug 17, 2008

After the carrots were tender, I put everything with the beef broth in the blender to make a puree. I didn't want chunks. I didn't add brandy. It was enough. I omitted the sugar cause carrots are sweet enough. The soup was good, maybe a 4 star when I made it, but today (which is 2 days later) it's even more yummy. The taste is really great. Thanks Mersaydees. Made for Beverage tag

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From: Ginger Rose

On Jul 16, 2008

This is tasty! I don't think it really needs the sugar...although I suppose it depends on how sweet you want it to be. After I mixed all the ingredients together I used the immersion blender to make it smoother. Thanks for this recipe!

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From: twissis

On Mar 28, 2008

This is a lovely soup in taste + texture & so easy to fix! 1st my talk w/DH: DH This is great soup, but strange. Me Why strange? DH It looks like carrot soup & I see bits of carrot on top, but it has a certain non-carrot quality to it. Me Smiling It is carrot soup, but yours is not to reason why or how. All that said, the quality he noted is clearly the unique combo of ingredients that work so well together. None of them predominate, but the nutmeg is inspired & makes for a taste treat. I took 1 shortcut & pureed the carrots w/the stock using my magic bullet as I made the cream base. I added carrot in Julienne strips to the top & then the parsley & nutmeg (prob more than a dash) as directed. Viola! We loved it! Thx for sharing your recipe w/us.

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