Total Time
Prep 15 mins
Cook 30 mins

One of my uncles and aunts was here for what is likely to be his last visit (he has cancer and is not doing well), so I wanted to prepare a really nice dinner. The original recipe was for 4, but I modified slightly, and doubled to serve 8, serving as the first course. It originated in one of my diabetic cookbooks (uncle and aunt are both diabetic), but was a major hit with the non-diabetics as well as the diabetics. Everyone was disappointed there was none left (for thirds).

Ingredients Nutrition


  1. Place all ingredients through marjoram in a saucepan.
  2. Bring to a boil.
  3. Reduce heat and simmer until carrots are very tender.
  4. Pour this mixture into food processor or blender and puree until smooth.
  5. In saucepan, melt margarine.
  6. Add flour.
  7. Mix well.
  8. Add milk gradually.
  9. Continue cooking and stirring until mixture thickens and bubbles.
  10. Stir in vegetable puree.
  11. Blend well.
  12. Season to taste.
  13. If desired, thin with more broth or water.
Most Helpful

I am a soup lover and this one tasted Really Great, and we all loved it. I did puree' only half the carrots because I wanted a little crunch, but taste-wise it was truly Right On and worked wonderfully with Inez's Cheese Straws! Thanks Cindy Lynn..

Teresa M September 20, 2002

Carrot Soup! Who ever heard of Carrot Soup? Sounds utterly dreadful. I can't imagine it tastes any good. Hey....this isn't that bad. It's actually pretty good. In fact, it's wonderful! Absolutely wonderful!!! A little sweet and just a tad salty...not too much salt though. And creamy. It's smooth and creamy! That's it, I'm having seconds...brb. Dang, there's none left. Can we make some more please?<br/><br/>I actually made this recipe exactly as directed and the family loved it. And I really didn't get seconds because it really was all gone by the time I got back to it, lol. I imagine you could make a large batch on a weekend and freeze it for future use, which is what I'll do the next time I make this. Bravo! Great recipe!

Chef DLorien August 09, 2014