Every time I make a pureed carrot soup, I can never get the nice creamy texture I'm looking for. I've tried everything: a blender, a food processor, an immersion blender. Fail. I've tried cooking the carrots forever
to be sure they are soft enough. Fail. Any suggestions?
Sent by Lindsay
Editor: I have the best luck with an immersion blender. To make it truly creamy, I also find it needs some kind of cream, be it actual cream or something like coconut milk.
Readers, what suggestions do you have?
Related: Soup's On! 7 Ways to Make Any Soup Creamier
(Image: Curried Carrot Soup/Leela Cyd Ross )