Vegetable Carrot Soup Recipe

5 1 1
Vegetable Carrot Soup Recipe
Vegetable Carrot Soup Recipe photo by Taste of Home
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Vegetable Carrot Soup Recipe

Read Reviews
5 1 1
Publisher Photo
This blended soup is loaded with vegetables, so it's delicious as well as good for you. Plus, its special golden color adds a special touch to your table. —Bertha McClung, Summersville, West Virginia
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.

Ingredients

  • 3 cups thinly sliced carrots
  • 1 cup chopped onion
  • 2/3 cup chopped celery
  • 1-1/2 cups diced peeled potatoes
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 2 teaspoons canola oil
  • 4 cups reduced-sodium chicken broth
  • Dash ground nutmeg
  • Pepper to taste

Directions

In a Dutch oven or soup kettle over medium-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.
Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through. Yield: 4 servings.
Originally published as Creamy Carrot soup in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p92

Nutritional Facts

1-1/2 cup: 136 calories, 3g fat (0 saturated fat), 0 cholesterol, 116mg sodium, 23g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.

  • 3 cups thinly sliced carrots
  • 1 cup chopped onion
  • 2/3 cup chopped celery
  • 1-1/2 cups diced peeled potatoes
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 2 teaspoons canola oil
  • 4 cups reduced-sodium chicken broth
  • Dash ground nutmeg
  • Pepper to taste
  1. In a Dutch oven or soup kettle over medium-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.
  2. Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through. Yield: 4 servings.
Originally published as Creamy Carrot soup in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p92

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misstigerlily User ID: 5864241 33730
Reviewed Aug. 15, 2012

"Love it!, the texture is great and the flavor is wonderful. I will definitely make this again"

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