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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 22.7g		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

⁽³⁴⁾ RATE IT NOW Print Recipe

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

1 cup onion, finely chopped
2 tablespoons butter or margarine
4 1/2 cups carrots, peeled,thinly sliced
1 large potato, peeld,cubed
2 (14 1/2 ounce) cans 98% fat free chicken broth or vegetable broth
1 teaspoon ground ginger powder
2 cups evaporated milk or half-and-half cream
1 teaspoon crushed dried rosemary
1/2 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste

Directions

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

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Featured Reviews for This Recipe

From: Michael Stoner

On Nov 9, 2009

Very good soup! I made it ahead of time and reheated it for lunch. Thanks for sharing.

0 people found this review helpful

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From: ShortieNJ

On Oct 25, 2009

yummm. I used 1 lb. of baby carrots, and a can of sliced potatoes (waited to add them until carrots had cooked for 20 minutes already). So easy, I'll definitely be making this again. thanks

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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.

7 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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