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Creamy Carrot Soup Recipe
Creamy Carrot Soup Recipe photo by Taste of Home

Creamy Carrot Soup Recipe

Publisher Photo
When I serve this creamy soup, people are amazed by the bright carrot color and are hooked by the deliciously different flavor. A hint of rosemary adds a nice spark to a slightly sweet soup. -Grace Yaskovic, Branchville, New Jersey
TOTAL TIME: Prep: 15 min. + cooling Cook: 40 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. + cooling Cook: 40 min.
MAKES: 10 servings

Ingredients

  • 1 cup chopped onion
  • 1/4 cup butter, cubed
  • 4-1/2 cups sliced fresh carrots
  • 1 large potato, peeled and cubed
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 teaspoon ground ginger
  • 2 cups heavy whipping cream
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 cup equals 267 calories, 22 g fat (14 g saturated fat), 77 mg cholesterol, 367 mg sodium, 15 g carbohydrate, 3 g fiber, 3 g protein.

Directions

  1. In a Dutch oven, saute onion in butter until tender. Add the carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
  2. In a blender, cover and puree in batches. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through. Yield: 10 servings (2-1/2 quarts).
Originally published as Creamy Carrot Soup in Taste of Home April/May 1995, p33

Nutritional Facts

1 cup equals 267 calories, 22 g fat (14 g saturated fat), 77 mg cholesterol, 367 mg sodium, 15 g carbohydrate, 3 g fiber, 3 g protein.

Reviews for Creamy Carrot Soup

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Nov. 1, 2013

Oh, yummy! I substituted 1 tsp. onion powder, boiled the veggies in water. Used the chicken broth while pureeing & skipped the rosemary. I increased the ginger to 3 1/2 tsps. for better flavor.

MY REVIEW
Reviewed Feb. 5, 2013

A friend made this on Sunday- I couldn't stop eating it. I made it and brought it to work to share with co-workers who all loved it. I increased ginger using fresh grated ginger root, and lightened it by using half & half and 1% milk. It was still awesome and just a little better for my heart!

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