Cream of Carrot Soup (Microwave)

Serves 6

Recipe designed for preparation in microwave oven.


2 tbsp cornstarch
1 1/4 lb or 1 large can carrots
2 cups cold milk
1 1/2 - 2 tsp salt
1 1/4 cups hot water
4 tbsp light cream


Place the cornstarch in a 12-cup bowl. Mix smoothly with the liquid from the can of carrots. Blend the carrots to a puree in a blender or food processor. Add to the bowl with the milk and salt. Cook, uncovered, on Full for 12 minutes until thickened, whisking gently four or five times to ensure smoothness. Thin down with the hot water. Spoon into warmed bowls and swirl 2 tsp cream into each portion.

Conserve precious storage space in your kitchen by purchasing a set of nestable plastic mixing bowls. They’re lightweight and easy to handle. Look for bowls that come with a pour spout and slip-resistant bottoms.    » more
When storing any unused carrots, remove the leafy tops before placing them in a perforated plastic bag and refrigerating. Tops will draw out any moisture from the carrot.    » more
Recipe from “Classic 1000 Microwave Recipes” by Sonia Allison Published by W. Foulsham & Co. Ltd (    » more
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