- 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
Sort By :
"very good! I ended up adding some garlic salt but other than that this was a hit. very good with Swiss or parmesan cheese. will make this again!"
"Delish my family loves this soup. We like the consistency. Thanks for sharing a great recipe."
"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!!!!"