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Cream of Carrot Soup

Total Time

Prep: 15 min. Cook: 20 min. + cooling


5 servings

"I came up with this rich yummy soup when I was in a hurry one day and we needed something hot to eat," recalls Ruth Andrewson of Leavenworth, Washington. It's versatile, too. You can substitute most any vegetable with excellent results."


  • 4 cups chicken broth
  • 4 large carrots, cut into chunks
  • 1/2 cup heavy whipping cream
  • 1 teaspoon sugar


  1. In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes.
  2. In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through.

Nutrition Facts

1 cup: 122 calories, 9g fat (5g saturated fat), 33mg cholesterol, 773mg sodium, 8g carbohydrate (6g sugars, 2g fiber), 3g protein.

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Average Rating:
  • hazlmystkz
    Feb 1, 2020

    This was so quick and delicious! I could easily substitute other veggies for additional tasty alternatives

  • germanycook
    Jan 3, 2012

    Can't believe there's no other reviews for this! This is one of my favorite soup recipes, you can do anything with it. I almost always add rice, sometimes I puree it with the soup, other times add it in after pureeing. I always add abit of salt, and a nice amount of dill - it really perks up the carrots. Tried it with broccoli and it just wasn't as nice. Such an easy soup - made it for my husband several times while he had mono, he loved it too!