Creamy Carrot Soup

Name: Creamy Carrot Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10 servings (2-1/2 quarts).
Ingredients: 1 cup chopped onion; 1/4 cup butter, cubed; 4-1/2 cups sliced fresh carrots; 1 large potato, peeled and cubed; 2 cans (14-1/2 ounces each) chicken broth; 1 teaspoon ground ginger; 2 cups heavy whipping cream; 1 teaspoon dried rosemary, crushed; 1/2 teaspoon salt; 1/8 teaspoon pepper

When I serve this creamy carrot ginger soup, people are amazed by the bright color and are hooked by the deliciously different flavor. A hint of rosemary adds a nice spark to a slightly sweet soup. —Grace Yaskovic, Branchville, New Jersey

Ingredients

1 cup chopped onion
1/4 cup butter, cubed
4-1/2 cups sliced fresh carrots
1 large potato, peeled and cubed
2 cans (14-1/2 ounces each) chicken broth
1 teaspoon ground ginger
2 cups heavy whipping cream
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

In a Dutch oven, saute onion in butter until tender. Add the carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
In a blender, cover and puree in batches. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.

Test Kitchen Tips

You can also puree this soup using an immersion blender.

Go 100 percent homemade with homemade chicken stock. Here's how to make it.

Nutrition Facts

1 cup: 267 calories, 22g fat (14g saturated fat), 77mg cholesterol, 367mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 3g protein.

Originally published as Creamy Carrot Soup in Taste of Home April/May 1995

Reviews

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Average Rating:

mother of 3

Nov 1, 2013

Oh, yummy! I substituted 1 tsp. onion powder, boiled the veggies in water. Used the chicken broth while pureeing & skipped the rosemary. I increased the ginger to 3 1/2 tsps. for better flavor.
tmaikk08

Feb 5, 2013

A friend made this on Sunday- I couldn't stop eating it. I made it and brought it to work to share with co-workers who all loved it. I increased ginger using fresh grated ginger root, and lightened it by using half & half and 1% milk. It was still awesome and just a little better for my heart!
SweetFlourGirl

Feb 7, 2011

This is a wonderful recipe! I don't care for rosemary so I left that out. I added a light sprinkling of ground cinnamon to the top right before serving to give it a little extra something. Yummy!!
Jessica2783

Sep 29, 2010

very thick & rich. wonderful taste & lovely aroma while cooking.
elisa

Nov 21, 2009

This soup was very rich. I recommend a small serving. Plan on serving only to accompany the main course.
Seminoles

Jan 31, 2009

This is my family's favorite soup. At the first hint of a chill in the air they all start begging me for it. Even those not crazy about carrots will love it.
melindaboy

Feb 1, 2008

Add crumbled bacon just before serving.Delicious soup.
anonymous

Jan 15, 2008

a teaspoon of sherry adds a nice touch