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Nutrition Facts

Serving Size 1 (298g)

Recipe makes 8 servings

Calories 184
Calories from Fat 72 (39%)
Amount Per Serving %DV
Total Fat 8.1g 12%
Saturated Fat 4.8g 23%
Monounsaturated Fat 2.2g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 25mg 8%
Sodium 699mg 29%
Potassium 648mg 18%
Total Carbohydrate 22.8g 7%
Dietary Fiber 3.1g 12%
Sugars 4.2g
Protein 6.6g 13%

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Cream of Carrot Soup

Recipe #59155 | 1¼ hours | 15 min prep | add private note
HeatherFeather

By: HeatherFeather
Apr 10, 2003

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.

SERVES 8 (change servings and units)

Ingredients

Directions

  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.

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Featured Reviews for This Recipe

From: Chef #1185689

On Jun 4, 2009

This tasted good, but was very rich and I got tired of it quickly. It would be perfect to have a small cup of it along with a dinner of bread and salad. I made it as my entire meal so by the end of the bowl I was desperate for some texture and different flavor.

0 people found this review helpful

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  • From: Snigiro

    On Mar 9, 2009

    This was my first attempt at carrot soup, and I must say it was wonderful!! I followed the recipe exactly. It was my preference to have a thicker soup, therefore I added a cup of instant mashed potatoes after immersion blending it, and that did the trick!! Just my take on the consistency, and it worked great! Thanks for the recipe.

    0 people found this review helpful

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  • From: Roosie

    On Mar 31, 2004

    I halved the recipe and BF and I downed it with homemade sourdough garlic toast for lunch. I needed to make this in a hurry, so I chopped the carrots and potatoes quite small so they would cook faster, which worked quite well. I think I had more like 10 min prep time and 10 minutes cook time, which is great. I don't think I pureed the soup enough. It was kind of chunky, but we really liked it that way. I totally forgot the ginger, and, like the other reviewers, just used milk (I used 2%). Excellent, easy and nutritious soup.

    6 people found this review helpful

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    From: Geema

    On Apr 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.

    4 people found this review helpful

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  • Read all 33 reviews

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