CREAM OF CARROT SOUP RECIPES

Name: Cream of Carrot Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1 cup onion, finely chopped; 2 tablespoons butter or 2 tablespoons margarine; 4 1/2 cups carrots, peeled,thinly sliced; 1 large potato, peeld,cubed; 2 (14 1/2 ounce) cans 98% fat free chicken broth or 2 (14 1/2 ounce) cans vegetable broth; 1 teaspoon ground ginger powder; 2 cups evaporated milk or 2 cups half-and-half cream; 1 teaspoon crushed dried rosemary; 1/2 teaspoon salt, to taste; 1/8 teaspoon black pepper, to taste

CREAM OF CARROT SOUP RECIPE - FOOD.COM

Cream of Carrot Soup Recipe - Food.com image

Rich tasting, warm and comforting. I had a recipe I loved for this soup, but the original called for a lot more butter and 2 cups of heavy cream. I didn't really want to save this soup for special occasions only, so I attempted to reduce the fat & calories by reducing the butter and replacing the cream with evaporated milk - I have even tried evaporated skim milk with success (but it is better with whole evaporated milk). If I am serving this to guests, I use the half-n- half, but for just me I like it with the milk. I have never missed the cream in this.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup onion, finely chopped
2 tablespoons butter or 2 tablespoons margarine
4 1/2 cups carrots, peeled,thinly sliced
1 large potato, peeld,cubed
2 (14 1/2 ounce) cans 98% fat free chicken broth or 2 (14 1/2 ounce) cans vegetable broth
1 teaspoon ground ginger powder
2 cups evaporated milk or 2 cups half-and-half cream
1 teaspoon crushed dried rosemary
1/2 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste

Steps:

In a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so.
Add carrots, potatoes, chicken broth, and ginger powder.
Cover and cook on medium heat 30 minutes or until veggies are very tender.
Remove from heat and let cool 15 minutes.
Using a stick blender, puree the soup right in the pot (or pour some into a blender and puree- you'll have to do this in batches though).
Return to heat and add milk, rosemary, salt, and pepper.
Cook over low heat until heated through, maybe 5 minutes or so.

Nutrition Facts : Calories 188.3, FatContent 8.1, SaturatedFatContent 4.8, CholesterolContent 25.9, SodiumContent 711.2, CarbohydrateContent 23.6, FiberContent 3.5, SugarContent 4.8, ProteinContent 6.7

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

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