Cream of Carrot Soup Recipe
- 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.
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.
Reviews for Cream of Carrot Soup
"Can't believe there's no other reviews for this! This is one of my favorite soup recipes, you can do anything with it. I almost always add rice, sometimes I puree it with the soup, other times add it in after pureeing. I always add abit of salt, and a nice amount of dill - it really perks up the carrots. Tried it with broccoli and it just wasn't as nice. Such an easy soup - made it for my husband several times while he had mono, he loved it too!"