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Carrot Soup Recipe

Read Reviews (4)
4.8 4
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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Carrot Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p31

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.

Reviews for Carrot Soup(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 10, 2013

This soup was not bad at all, very creamy. We added a little more milk, and thought it could use a little more seasoning. We will make it again since my husband like his soups pureed.

MY REVIEW
Reviewed Dec. 10, 2011

This hit the spot on a cold winter night. I used parmesan cheese instead of swiss. I will definitely make this again and again.

MY REVIEW
Reviewed Oct. 12, 2010

GREATSOUP!!! I made this low cal by using fat-free milk and it was great!!!!

MY REVIEW
Reviewed Nov. 15, 2009

This soup was great!! easy to make and really tasty, even without the cheese..

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