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Carrot Soup Recipe

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This nice creamy soup really hits the spot...whether you serve it by itself, with sandwiches or as a first course. My family enjoys it often here on our acre in the country.

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Carrot Soup Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1 medium onion, chopped
2 tablespoons butter
2-1/2 cups chicken broth
1 pound carrots, sliced
2 large potatoes, peeled and cubed
1-1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
Shredded Swiss cheese and minced fresh parsley, optional

Directions

In a large saucepan, saute onion in butter until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly.
Transfer to a blender; cover and process until blended. Return to pan. Stir in the milk, salt and pepper; heat through (do not boil). Garnish with cheese and parsley if desired. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 217 calories, 6 g fat (4 g saturated fat), 19 mg cholesterol, 589 mg sodium, 35 g carbohydrate, 5 g fiber, 7 g protein.

Originally published as Carrot Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p31

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