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Creamed Carrot Soup

Total Time

Prep: 20 min. Cook: 35 min.


6 servings

Fat-free half-and-half gives velvety flair to this colorful recipe. It is a nice change of pace from tomato soup. Barbara Richard, Houston, Ohio.


  • 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).

Nutrition 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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