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Carrot Soup Recipe

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4.5 6 7
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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 cup: 217 calories, 6g fat (4g saturated fat), 19mg cholesterol, 589mg sodium, 35g carbohydrate (12g sugars, 5g fiber), 7g 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


Reviews for Carrot Soup

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
tigortweet
Reviewed Sep. 18, 2015

"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!"

MY REVIEW
krucook
Reviewed Sep. 7, 2014

"Delish my family loves this soup. We like the consistency. Thanks for sharing a great recipe."

MY REVIEW
truejoie
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
Ava Gardner
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
cherpow
Reviewed Oct. 12, 2010

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

MY REVIEW
Chickee1
Reviewed Nov. 15, 2009

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

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