- 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
- 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.
Reviews for Carrot Soup
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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.
This hit the spot on a cold winter night. I used parmesan cheese instead of swiss. I will definitely make this again and again.
GREATSOUP!!! I made this low cal by using fat-free milk and it was great!!!!
This soup was great!! easy to make and really tasty, even without the cheese..