- 1 medium onion, chopped
- 2 tablespoons butter or margarine
- 2-1/2 cups chicken broth
- 1 pound carrots, sliced
- 2 large potatoes, peeled and cubed
- 1-1/2 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Shredded Swiss cheese and minced fresh parsley, optional
- In a 3-qt. saucepan, saute onion in butter until tender. Add broth, carrots and potatoes; bring to a boil. Reduce heat and simmer for 15-20 minutes or until vegetables are tender. Puree on low speed in a blender; return to pan. Stir in milk, salt and pepper; heat through but do not boil. Garnish with cheese and parsley if desired. Yield: 6 servings.
Reviews forCarrot Soup
"Pretty good! will make again. Followed tigortweet's suggestions!"
"very good! I ended up adding some garlic salt but other than that this was a hit. very good with Swiss or parmesan cheese. will make this again!"
"Delish my family loves this soup. We like the consistency. Thanks for sharing a great recipe."
"This soup was not bad at all, very creamy. We added a little more milk, and thought it could use a little more seasoning. We will make it again since my husband like his soups pureed."
"This hit the spot on a cold winter night. I used parmesan cheese instead of swiss. I will definitely make this again and again."
"GREATSOUP!!! I made this low cal by using fat-free milk and it was great!!!!"