Creamy Carrot Soup

It wasn't long after we checked-out and read Carrot Soup by John Segal that my daughter and son began asking for Carrot Soup for dinner.  

For over a week, after we started reading the book one of my kids would ask if we could have carrot soup.

I had looked at the recipe that Segal included in the book and knew I wanted to adapt it a bit to what I felt would make it even better.  Add some spices and creaminess but still keeping it healthy was the goal.

This Creamy Carrot Soup is pretty darn delicious, easy to make in the crock-pot, cheap dinner for a lot of people, and tasty whether it is hot/warm outside or cold.  It's a healthy and tasty dinner that will have your whole family enjoying every bite.   

My daughter was all smiles eating carrot soup.  My son was too busy eating to look up for a picture.  My husband had seconds and happily ate leftovers.  It's tasty and delicious!  We all love it; I'm sure you will as well.  

Creamy Carrot Soup

Recipe: Alohamora adapted from Carrot Soup

Active Time: 30 minutes

Inactive Time: 4+ hours

Servings: 8-12

Ingredients: 

2 lbs carrots, diced or shredded (baby carrots cut in thirds works great)

1 1/2 c. celery, diced (about 2 stalks)

1 c. onion, diced (about 1 medium onion)

4 c. chicken broth

2 c. water

1 tsp parsley

1/2 bay leaf

1/2 c. butter

1/2 c. flour

1- 1 1/2 c. cheddar cheese, shredded

salt and pepper to taste

Directions: 

1. In crock-pot toss your carrots, celery, onion, chicken broth, water, and spices. 
2. Cook everything in your crock-pot on low for 4-6 hours.  It can cook longer if you want to place it in the crock pot before work.
3. Remove the bay leaf. 
4. Using an immersion blender (this KitchenAid is my favorite) or a blender (make sure to leave the top open to let the heat escape but cover it with a paper towel to save your kitchen from a mess) puree the soup until it is to your desired consistency.  
5. 30 minutes before you are ready to eat prepare the roux. 
6. In a small pot over low to medium eat melt the butter. 
7. Toss your flour into the pot with the butter and stir until smooth. Remove the pot from the stove and pour it into the soup.  Stir the roux into the soup until combined. 
8. Finally add the cheese and stir to mix it in well.  I like cheddar in the soup best, but you can use Parmesan, mozzarella, or whatever you have on hand. 
9. Salt and pepper to taste.
10. Let the soup cook on low for 30 minutes now that it has the roux and cheese added. 
11. Serve soup warm, and store leftovers in the refrigerator. 
12. Enjoy! 

Happy healthy, cheap, and easy crock-pot Creamy Carrot Soup eating!