![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Y7ToEjAo4sif4BPJYLwFP4MeBdM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4589461-004ef9a16a8f493ab001f60d74899eca.jpg)
Ingredients
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1 tablespoon butter
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1 tablespoon all-purpose flour
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1 cup half-and-half
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1 ½ cups vegetable broth
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2 ½ cups sliced carrots
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1 tablespoon chopped fresh parsley
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1 tablespoon chopped fresh basil
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1 teaspoon red pepper flakes
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salt to taste
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ground black pepper to taste
Directions
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Steam carrots until tender.
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In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
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In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once. 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.
Nutrition Facts (per serving)
157 | Calories |
10g | Fat |
14g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 157 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 6g | 31% |
Cholesterol 30mg | 10% |
Sodium 271mg | 12% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 3g | 10% |
Total Sugars 5g | |
Protein 3g | 6% |
Vitamin C 7mg | 8% |
Calcium 101mg | 8% |
Iron 1mg | 3% |
Potassium 348mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.