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Creamed Carrot Soup

 Creamed Carrot Soup
Fat-free half-and-half cream lends a rich flair to Barbara Richard's healthy recipe. "The thick and tasty soup is especially satisfying on cold winter days," she writes from Houston, Ohio.
6 ServingsPrep: 20 min. Cook: 35 min.

Ingredients

  • 3/4 cup finely chopped onion
  • 3 garlic cloves, minced
  • 2 teaspoons olive oil
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
  • 6 cups sliced carrots (about 2-1/2 pounds)
  • 3/4 cup cubed peeled potatoes
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 cup fat-free half-and-half

Directions

  • In a large saucepan, saute onion and garlic in oil until tender. Add
  • the broth, carrots, potatoes, salt, thyme, pepper and bay leaf.
  • Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or
  • until vegetables are very tender.
  • Remove from the heat; cool slightly. Discard bay leaf. In a blender,
  • puree carrot mixture in batches. Return to the pan. Stir in
  • half-and-half; heat through (do not boil). Yield: 6 servings.
Nutritional Facts: 1-1/3 cups equals 133 calories, 2 g fat (trace saturated fat), 0 cholesterol, 995 mg sodium,

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Creamed Carrot Soup (continued)

Nutritional Facts: 24 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 3 vegetable, 1/2 starch, 1/2 fat.