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Flavorful Cream of Carrot Soup

Total Time

Prep: 10 min. Cook: 30 min.


10-12 servings

"Packed with vitamin-rich ingredients, this soup is both beautiful and delicious," assures LaVonne Hegland of St. Michael, Minnesota.


  • 6 to 8 medium carrots (1 pound), coarsely chopped
  • 2 medium potatoes, peeled and diced
  • 1 cup water
  • 2 medium onions, chopped
  • 2 to 3 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 6 cups milk
  • 1 cup half-and-half cream
  • Pinch cayenne pepper
  • Paprika


  1. Place carrots, potatoes and water in a saucepan; cover and cook over medium heat until the vegetables are tender. Drain, reserving cooking liquid. In a skillet, saute onions and garlic in butter for 10 minutes. Add flour; cook and stir for 2 minutes. Place carrots, potatoes, onion mixture, salt and sugar in a blender or food processor; cover and puree until smooth, adding reserved cooking liquid as needed. Pour into a 3-qt. saucepan or Dutch oven. Stir in milk and heat through. Add cream and cayenne; heat through (do not boil). Garnish with paprika.

Nutrition Facts

1 cup: 204 calories, 10g fat (6g saturated fat), 37mg cholesterol, 518mg sodium, 22g carbohydrate (11g sugars, 2g fiber), 7g protein.

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