Cream of Carrot Soup
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 servings
- 1½pounds carrots, trimmed, peeled and cut into 1-inch pieces (5 cups)
- 2onions (8 ounces), peeled and cut into 1-inch pieces (2 cups)
- 2potatoes (12 ounces), peeled and cut into 1-inch pieces (2¼ cups)
- 6cups chicken stock, preferably homemade, unsalted and defatted, or lower-salt canned chicken broth
- 1½teaspoons salt, less if using canned broth
- 3½cups whole or skim milk
- 1½tablespoons unsalted butter
- 3tablespoons chopped fresh parsley or basil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
190 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 16 grams sugars; 9 grams protein; 1083 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the carrots, onions and potatoes in a large saucepan. Mix in the chicken stock and salt. Bring the mixture to a boil over high heat; reduce the heat to very low, cover and cook gently for 35 to 40 minutes.
- Step 2
Transfer the mixture to the bowl of a food processor and process into a fine puree, or puree in the saucepan with a hand-held blender.
- Step 3
Return the pureed mixture to the saucepan, add the milk and butter and mix well. Bring to a simmer and serve sprinkled with the parsley or basil.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
jill
changes: 1. used 4 cups stock 2. sauteed the onions first 3. used less salt 4. used 1 cup potatoes 5. just mixed in 1/4 per serving of soy creamer (or so....) only added the milk to the part we ate, leaving it milk-less for leftovers (heat up leftovers, then stir in soy creamer/soy milk (whichever is available; used soy creamer)
James
I just made this recipe and would say a couple of things. The recipe should say purée in 2 batches in the food processor. Otherwise it will overflow. Secondly, it calls for way to much milk. I used the equivalent of half and half and the soup was too thin. Start with two cups and add from there until it's the consistency you like. Otherwise, the flavor is excellent.
Private notes are only visible to you.
Advertisement
