Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 267
  • Fat:
  • 22 g
  • Saturated Fat:
  • 14 g
  • Cholesterol:
  • 77 mg
  • Sodium:
  • 367 mg
  • Carbohydrate:
  • 15 g
  • Fiber:
  • 3 g
  • Protein:
  • 3 g


Baked Potato Soup

Joann Goetz of Genoa, Ohio recalls, "My husband and I enjoyed a delicious potato soup at a restaurant while on... View this recipe »



Creamy Carrot Soup

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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

SERVINGS: 10

CATEGORY: Soup

METHOD: Other stovetop

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

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 carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
    Transfer to a blender or food processor in small batches; cover and process until smooth. 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).


  • Re: Creamy Carrot Soup

    Add crumbled bacon just before serving.

    Delicious soup.

    melindaboy
  • Re: Creamy Carrot Soup

    a teaspoon of sherry adds a nice touch

    Anonymous
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