I like to make soups without cream. I find that you can use more vegetables and still have a creamy consistency if you puree well. This is a great option for slow oxidizers! Cream isn’t really recommended so I would choose to omit it or use less than the 1 cup as called for in this recipe.

Carrot Soup

1 tablespoon butter

1 cup half-and-half (organic and can be left out if desired)

1 1/2 cups vegetable broth

2 1/2 cups sliced carrot – Use more carrots (4 cups) if you plan to omit cream

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

1 teaspoon ground cayenne peppe

Seasalt to taste

round black pepper to taste

  1. Steam carrots until tender.
  2. In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
  3. In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and ground red pepper. Add half-and-half cream all at once or omit. Soup will be a thinner consistency without the cream. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.