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Creamed Carrot Soup

Comforting on a cold night, carrots are filled with lots of nutrients that keep more than a hungry tummy happy!

2 tbsp (30ml) butter

1 medium onion, chopped

6 carrots, peeled and chopped

5 tbsp (75ml) flour

6 cups (1500ml) chicken stock

1 tsp (5ml) salt

1 bay leaf

1/4 tsp (1ml) dried crushed thyme

2 stalks parsley

1/2 tsp (2.5ml) white sugar

1 cup (250ml) milk

1-1/2 cups (375ml) light cream

3 tbsp (45ml) parsley and chives, finely chopped

Melt the butter in a large saucepan. Add onions and cook gently over low heat, covered for 1 minute. Add the carrots and stir to coat vegetables. Cover and cook over low heat for 15 minutes. Stir in the flour, cook 2-3 minutes. Heat broth and add gradually to carrots, stirring constantly. Add salt, bay leaf, thyme, parsley, and sugar. Simmer uncovered for 15 minutes. The soup will then be somewhat reduced and the flavour matured. Remove the bay leaf and parsley. Scald milk and cream and add to soup - taste and add more salt if necessary. Sprinkle with chopped parsley and chives before serving. Make 7-8 cups.