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    You are in: Home / Recipes / Cream of Carrot Soup Recipe
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    Cream of Carrot Soup

    Cream of Carrot Soup. Photo by twissis

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    HeatherFeather's Note:

    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.

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    Units: US | Metric


    1. 1
      In a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so.
    2. 2
      Add carrots, potatoes, chicken broth, and ginger powder.
    3. 3
      Cover and cook on medium heat 30 minutes or until veggies are very tender.
    4. 4
      Remove from heat and let cool 15 minutes.
    5. 5
      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).
    6. 6
      Return to heat and add milk, rosemary, salt, and pepper.
    7. 7
      Cook over low heat until heated through, maybe 5 minutes or so.

    Ratings & Reviews:

    • on April 22, 2003


      This soup is creamy and delicious! I used some whole milk with good results since I didn't have either of the other kinds, only needing about 1 1/2 cups to get the right creamy texture. Instead of the powdered ginger, I used 1 tablespoon of chopped fresh ginger, and a peeled chopped apple to the saute mix. Maybe I wasn't feeling adventurous, but I left out the rosemary, which I usually love. It didn't seem to go with the apple/ginger addition that I made. This is an easy, nutritous soup, Heather that my DH and I enjoyed very much.

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    • on January 06, 2011


      There is a thread on carrots going and it reminded me that I never reviewed this.
      I really enjoyed this recipe. I did use fresh ginger vs powdered and used half and half (not a fan of evaporated milk). I also added 1 small clove of garlic. I used vegetable broth as I wanted to keep it vegetarian which tasted very very good. I also added a bit of fresh parsley and garnished it with a few chives.

      But I don't think the small amount of garlic or parsley changed the flavor. It was good as is. A very easy, warm comfort soup. Will definitely make it again!
      Thx Heather

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    • on April 18, 2010


      I left out the rosemary because I don't like it and used skim milk. This was still very tasty though I think I'd use a tad bit less ginger next time.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (60)


    Nutritional Facts for Cream of Carrot Soup

    Serving Size: 1 (308 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 188.3
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 4.7 g
    Cholesterol 25.9 mg
    Sodium 711.1 mg
    Total Carbohydrate 23.5 g
    Dietary Fiber 3.4 g
    Sugars 4.7 g
    Protein 6.7 g

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