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Creamy Carrot Soup Recipe

Creamy Carrot Soup Recipe photo by Taste of Home

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When I serve this creamy soup, people are amazed by the bright carrot color and are hooked by the deliciously different flavor. A hint of rosemary adds a nice spark to a slightly sweet soup. -Grace Yaskovic, Branchville, New Jersey

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Creamy Carrot Soup Recipe

Prep: 15 min. + cooling Cook: 40 min.

Yield: 10 Servings

15 40 55

Ingredients

1 cup chopped onion
1/4 cup butter, cubed
4-1/2 cups sliced fresh carrots
1 large potato, peeled and cubed
2 cans (14-1/2 ounces each) chicken broth
1 teaspoon ground ginger
2 cups heavy whipping cream
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

In a Dutch oven, saute onion in butter until tender. Add the carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
In a blender, cover and puree in batches. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 267 calories, 22 g fat (14 g saturated fat), 77 mg cholesterol, 367 mg sodium, 15 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Creamy Carrot Soup in Taste of Home April/May 1995, p33

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Creamy Carrot Soup

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(1-1) of 1 reviews

Reviewed on Feb. 05, 2013 by tmaikk08

A friend made this on Sunday- I couldn't stop eating it. I made it and brought it to work to share with co-workers who all loved it. I increased ginger using fresh grated ginger root, and lightened it by using half & half and 1% milk. It was still awesome and just a little better for my heart!