- 4 medium carrot
- 1/2 cup, chopped onion
- 3 tbsp butter, unsalted
- 1 cup green peas, frozen
- 1 stalk, medium (7-1/2″ – 8″ long) celery
- 1 clove garlic
- 3 tsp ginger root, fresh
- 1/8 cup flour, all-purpose
- 2 cup vegetable broth
- 1/2 tsp salt
- 1/2 tsp, ground black pepper, ground
- 4 tbsp parsley, dried
- 1/4 cup Milk, Low fat 1%
- 1/4 cup, fluid (yields 2 cups whipped) heavy whipping cream
- 2 stalk green onion
- Chop carrots and onion. Heat butter over medium heat, in a large pot; add chopped carrots, onions and peas. Cook until onion is translucent and beginning to caramelize; carrots will be soft as well.
- Sprinkle the flour over the vegetables, stirring, allow vegetables to mix with flour; cook for about 10 minutes; flour will darken in color.
- Slowly add stock, whisking at same time, to keep from turning lumpy. Turn heat up to begin boiling; once boiling, turn heat back down to simmer for 20 minutes.
- Once all vegetables are soft, remove from heat and allow to cool enough to puree; add parsley and salt and pepper to taste, and puree.
- Pour puree back into a large pot, add milk and cream, simmer again. If too thick, more stock may be added. Chop green onions and top soup with them.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie