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: 122 calories, 9g fat (5g saturated fat), 33mg cholesterol, 773mg sodium, 8g carbohydrate (6g sugars, 2g fiber), 3g 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!"