Cream of Carrot Soup
Total TimePrep: 15 min. Cook: 20 min. + cooling
- 4 cups chicken broth
- 4 large carrots, cut into chunks
- 1/2 cup heavy whipping cream
- 1 teaspoon sugar
- 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.
- In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through.
Nutrition Facts1 cup: 122 calories, 9g fat (5g saturated fat), 33mg cholesterol, 773mg sodium, 8g carbohydrate (6g sugars, 2g fiber), 3g protein.
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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!