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Creamy Carrot Soup

 Creamy Carrot Soup
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
10 ServingsPrep: 15 min. + cooling Cook: 40 min.


  • 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


  • 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.
  • 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).
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.