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Cream of Carrot Soup Recipe

"I came up with this rich yummy soup when I was in a hurry one day and we needed something hot to eat," recalls Ruth Andrewson of Leavenworth, Washington. It's versatile, too. You can substitute most any vegetable with excellent results."
TOTAL TIME: Prep: 15 min. Cook: 20 min. + cooling YIELD:5 servings


  • 4 cups chicken broth
  • 4 large carrots, cut into chunks
  • 1/2 cup heavy whipping cream
  • 1 teaspoon sugar


  • 1. In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes.
  • 2. In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through. Yield: 5 servings.

Nutritional Facts

1 cup equals 122 calories, 9 g fat (5 g saturated fat), 33 mg cholesterol, 773 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g protein.