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    You are in: Home / Recipes / Creamy Carrot Soup Recipe
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    Creamy Carrot Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    monkeypox484's Note:

    Warm, quick, and melt in your mouth good!

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    Units: US | Metric


    1. 1
      In a 2-quart saucepan, combine the carrots and 1 cup of the stock. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 5 minutes, or until the carrots are almost tender. Using a slotted spoon, remove 1/2 cup of the carrots and set aside.
    2. 2
      Stir the rice, thyme, bay leaf, pepper and the remaining 1 cup of stock into the pan. Bring to a boil. Cover and simmer, stirring occasionally for 20 minutes, or until the rice is tender. Remove and discard the bay leaf.
    3. 3
      Transfer the mixture to a blender and puree until smooth. Return to the saucepan. Simmer for 5 minutes. Stir in the milk and heat through. Add the reserved carrots and nutmeg. Serve sprinkled with the chives.

    Ratings & Reviews:

    • on August 18, 2005


      Mm... yummy and easy! (but definitely not for carrot-phobics, haha) I didn't have the spices individually on hand, so I added a capful of Mrs. Dash instead. It was a good way to use up my leftover baby carrots!

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


    Nutritional Facts for Creamy Carrot Soup

    Serving Size: 1 (332 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 150.8
    Calories from Fat 24
    Total Fat 2.6 g
    Saturated Fat 1.0 g
    Cholesterol 8.1 mg
    Sodium 290.9 mg
    Total Carbohydrate 24.6 g
    Dietary Fiber 3.4 g
    Sugars 11.8 g
    Protein 7.6 g

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