CARROT POTATO SOUP RECIPES

Name: Carrot & Potato Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons margarine; 2 onions, chopped; 1 clove garlic, minced (use more); 5 cups chicken broth; 3 cups diced carrots; 3 cups diced potatoes; 1 teaspoon italian seasoning; 1 bay leaf; salt and pepper

CARROT & POTATO SOUP RECIPE - FOOD.COM

Carrot & Potato Soup Recipe - Food.com image

Make and share this Carrot & Potato Soup recipe from Food.com.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons margarine
2 onions, chopped
1 clove garlic, minced (use more)
5 cups chicken broth
3 cups diced carrots
3 cups diced potatoes
1 teaspoon italian seasoning
1 bay leaf
salt and pepper

Steps:

Saute onions& garlic in margarine until tender.
Add chicken broth, carrots, potatoes, Italian seasoning and bay leaf.
Simmer, uncovered, until vegetables are tender, about 20-25 minutes .
Discard bay leaf and puree soup.
Season with salt& pepper.

Nutrition Facts : Calories 124.3, FatContent 3.9, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 537.5, CarbohydrateContent 17.7, FiberContent 3.1, SugarContent 4.3, ProteinContent 5

CREAM OF CARROT SOUP RECIPE | ALLRECIPES

Cream Of Carrot Soup Recipe | Allrecipes image

This is my little picky eater's favorite soup.

Provided by Miss Tyckle

Categories Cream Soups

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

¼ cup butter, cubed
2 ½ cups sliced carrots
1 large potato, peeled and cubed
1 cup chopped onion
1 stalk celery, chopped
3 cups chicken broth
1 teaspoon ground ginger
½ cup heavy whipping cream
1 teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

Nutrition Facts : Calories 169.4 calories, CarbohydrateContent 14.8 g, CholesterolContent 37.5 mg, FatContent 11.7 g, FiberContent 2.6 g, ProteinContent 2.3 g, SaturatedFatContent 7.1 g, SodiumContent 585.9 mg, SugarContent 3.5 g

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