Cream of Carrot Soup

Recipe by raredaisy

the best food ever...anytime

Top Review by Krista Roes

I loved this soup. I was making it for company so not afraid to use the heavy cream.... and it was so worth it! I added a tsp of crushed garlic, a tsp of lemon juice and a 1/4 tsp of nutmeg, just to give it a little unexpected pop. Wonderful! Update: 10/13/08 made again. Roasted the veggies first and added ground ginger at the end. Even better!

Ingredients Nutrition


  1. melt butter in large pot.
  2. add onions, carrots, and celery, cook for 10-15 minutes, stirring occasionally.
  3. add potatoes and parsley, stir until coated.
  4. stir in stock, cook partially covered until potatoes are tender--about 20 minutes.
  5. puree.
  6. stir in cream.
  7. add salt and pepper to taste.
  8. serve hot or cold.
  9. reheat without boiling.
  10. makes 7 cups.

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