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Cream of Carrot Soup Recipe

"I came up with this rich yummy soup when I was in a hurry one day and we needed something hot to eat," recalls Ruth Andrewson of Leavenworth, Washington. It's versatile, too. You can substitute most any vegetable with excellent results."

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Cream of Carrot Soup Recipe

Prep: 15 min. Cook: 20 min. + cooling

Yield: 5 Servings

15 20 35

Ingredients

4 cups chicken broth
4 large carrots, cut into chunks
1/2 cup heavy whipping cream
1 teaspoon sugar

Directions

In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes.
In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through. Yield: 5 servings.

Nutritional Analysis: 1 cup equals 122 calories, 9 g fat (5 g saturated fat), 33 mg cholesterol, 773 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Cream of Carrot Soup in Quick Cooking May/June 2001, p9

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Cream of Carrot Soup

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(1-1) of 1 reviews

Reviewed on Jan. 03, 2012 by germanycook

Can't believe there's no other reviews for this! This is one of my favorite soup recipes, you can do anything with it. I almost always add rice, sometimes I puree it with the soup, other times add it in after pureeing. I always add abit of salt, and a nice amount of dill - it really perks up the carrots. Tried it with broccoli and it just wasn't as nice. Such an easy soup - made it for my husband several times while he had mono, he loved it too!