CARROTS CREAM SOUP RECIPES

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 Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

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
? 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

CREAM OF POTATO SOUP I RECIPE | ALLRECIPES

Cream of Potato Soup I Recipe | Allrecipes image

A favorite soup for my family and friends. Garnish with chives.

Provided by Karen Wood

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 onion, chopped
¼ cup margarine
5 baking potatoes, peeled and chopped
8 cups chicken broth
1 teaspoon salt
½ teaspoon ground white pepper
2 carrots, cut into 1 inch pieces
4 stalks celery tops
1 (12 fluid ounce) can evaporated milk

Steps:

In a stock pot, saute onion in butter until yellow and soft. Add chicken stock, carrots, celery tops and potatoes. Stir in salt and white pepper. Bring to a boil and then reduce heat and cook until vegetables are tender enough to easily pierce with a fork.
Remove carrots and celery tops and discard. Add evaporated milk and heat through.
Using a food processor or blender, puree soup in small batches. Return to stock pot and keep over low heat until ready to serve, making sure soup does not scorch if not serving immediately. Garnish with chives and serve.

Nutrition Facts : Calories 269.7 calories, CarbohydrateContent 32.4 g, CholesterolContent 13.7 mg, FatContent 10.8 g, FiberContent 3.9 g, ProteinContent 11.3 g, SaturatedFatContent 3.6 g, SodiumContent 1204.7 mg, SugarContent 8.2 g

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