Creamed Carrot Soup Recipe

5 1 2
Creamed Carrot Soup Recipe
Creamed Carrot Soup Recipe photo by Taste of Home
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Creamed Carrot Soup Recipe

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5 1 2
Publisher Photo
Fat-free half-and-half cream lends a rich flair to Barbara Richard's healthy recipe. "The thick and tasty soup is especially satisfying on cold winter days," she writes from Houston, Ohio.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

Ingredients

  • 3/4 cup finely chopped onion
  • 3 garlic cloves, minced
  • 2 teaspoons olive oil
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
  • 6 cups sliced carrots (about 2-1/2 pounds)
  • 3/4 cup cubed peeled potatoes
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 cup fat-free half-and-half

Directions

In a large saucepan, saute onion and garlic in oil until tender. Add the broth, carrots, potatoes, salt, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are very tender.
Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree carrot mixture in batches. Return to the pan. Stir in half-and-half; heat through (do not boil). Yield: 6 servings.
Originally published as Carrot Soup in Light & Tasty October 2005, p27

Nutritional Facts

1-1/3 cups: 133 calories, 2g fat (0 saturated fat), 0 cholesterol, 995mg sodium, 24g carbohydrate (13g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 3 vegetable, 1/2 starch, 1/2 fat.

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  • 3/4 cup finely chopped onion
  • 3 garlic cloves, minced
  • 2 teaspoons olive oil
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
  • 6 cups sliced carrots (about 2-1/2 pounds)
  • 3/4 cup cubed peeled potatoes
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 cup fat-free half-and-half
  1. In a large saucepan, saute onion and garlic in oil until tender. Add the broth, carrots, potatoes, salt, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are very tender.
  2. Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree carrot mixture in batches. Return to the pan. Stir in half-and-half; heat through (do not boil). Yield: 6 servings.
Originally published as Carrot Soup in Light & Tasty October 2005, p27

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truejoie User ID: 6609726 206983
Reviewed Dec. 20, 2013

"We love this creamy soup. It's easy to make and very tasty. I use whole milk and it still turns out very creamy :) Husband and kid approved!"

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