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

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4.5 8 10
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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: 267 calories, 22g fat (14g saturated fat), 77mg cholesterol, 367mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 3g 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


Reviews for Creamy Carrot Soup

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
mother of 3 1149
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
tmaikk08 1685
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!"

MY REVIEW
SweetFlourGirl 1148
Reviewed Feb. 7, 2011

"This is a wonderful recipe! I don't care for rosemary so I left that out. I added a light sprinkling of ground cinnamon to the top right before serving to give it a little extra something. Yummy!!"

MY REVIEW
Jessica2783 1964
Reviewed Sep. 29, 2010

"very thick & rich. wonderful taste & lovely aroma while cooking."

MY REVIEW
elisa 3587
Reviewed Nov. 21, 2009

"This soup was very rich. I recommend a small serving. Plan on serving only to accompany the main course."

MY REVIEW
Seminoles 1982
Reviewed Jan. 31, 2009

"This is my family's favorite soup. At the first hint of a chill in the air they all start begging me for it. Even those not crazy about carrots will love it."

MY REVIEW
melindaboy 1166
Reviewed Feb. 1, 2008

"Add crumbled bacon just before serving.

Delicious soup."

MY REVIEW
anonymous 1146
Reviewed Jan. 15, 2008

"a teaspoon of sherry adds a nice touch"

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