A delightful and creamy carrot soup with a hint of herbs and spices, perfect for a cozy meal.
Peel and chop the carrots into small pieces.
Chopping the carrots into smaller pieces ensures they cook faster and evenly.
In a saucepan, combine the carrots, beef broth, and white wine. Bring to a boil, then reduce the heat and simmer until the carrots are tender.
Simmering the carrots in broth enhances their flavor.
Drain the carrots, reserving the cooking liquid, and blend the carrots into a smooth puree.
Use a blender for a smoother puree, or mash with a fork for a chunkier texture.
In the same saucepan, melt the butter over medium heat. Stir in the flour and cook for a minute.
Cooking the flour removes its raw taste and creates a thickening base.
Gradually add the milk to the roux, stirring constantly until the mixture thickens.
Adding the milk slowly prevents lumps from forming.
Stir in the reserved cooking liquid, carrot puree, sugar, and pepper. Heat through.
Adjust the seasoning to taste at this stage.
Serve the soup hot, garnished with parsley and a dash of nutmeg.
Adding fresh parsley and nutmeg enhances the soup's aroma and presentation.
