Ingredients

2 pounds of carrots (I always use the baby carrots, they cook faster and you don’t have to peel them!)

4 cups of low sodium chicken broth or vegetable broth

1/4 cup butter or margarine

1/4 cup of flour

1/2 teaspoon salt

1/8 teaspon cayenne pepper

2 cups skim milk

Preparation

  1. Peel the carrots and cut them into 1/2 inch slices. OR use baby carrots and throw them in the pot, NO prep time!
  2. Put the carrots into a 2-quart saucepan. Add the chicken broth. Place the pan over medium high heat. When the broth begins to boil, turn the heat down to medium-low.
  3. Cook the carrots 20 - 30 minutes, or until they are very soft.
  4. Pour the broth from the carrots into a bowl. Set the broth aside for later.
  5. Put the drained carrots back into the saucepan. Mash them with the potato masher until they are soft and smooth.
  6. Place a 3-quart saucepan over medum heat. Add the butter. When it melts, add the flour. Stir to mix. Then cook the mixture for 3 to 4 minutes. Stir it often.
  7. Add the mashed carrots, salt, and cayenne pepper. Stir to mix them together.
  8. Slowly pour in the broth. Stir until the soup is smooth and bubbly, about 10 minutes
  9. Add the half-and-half. Stir again, and heat the soup slowly. Do not let it boil.