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Nutrition Facts
Serving Size 1 (380g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 teaspoon seasoning salt
Calories 280
Calories from Fat 168		(59%)
Amount Per Serving		%DV
	Total Fat 18.7g	28%
	Saturated Fat 5.9g	29%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 1035mg		43%
Potassium 461mg		13%
Total Carbohydrate 20.0g		6%
	Dietary Fiber 2.1g	8%
	Sugars 3.9g
Protein 8.2g		16%
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Cream of Carrot Soup

Recipe #60477 | 45 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Darlene Summers
Apr 21, 2003

If you like carrots, you will like this creamy carrot soup.

SERVES 4 (change servings and units)

Ingredients

1/4 cup margarine
1/4 cup onion (chopped)
1/2 teaspoon garlic powder
1/2 teaspoon parsley
1/4 teaspoon seasoning salt
2 cups carrots (chopped)
1/2 cup all-purpose flour
4 1/2 cups chicken broth
1/4 cup whipping cream

Directions

1
In a large pan, melt margarine. Sauté onion, garlic powder, parsley and seasoned salt.
2
Add carrots and sauté on low heat for about 5 minutes.
3
Stir in flour and blend real well.
4
Add chicken broth, stirring constantly. Bring to boil stirring constantly.
5
Then reduce heat and cover pot.
6
Simmer for 30 minutes, stirring occasionally.
7
In blender or food processor, purée the carrot mixture.
8
Return mixture to pan and stir in the whipping cream.
9
Heat till good and hot.
10
Serve with French bread.
11
YUM.

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Featured Reviews for This Recipe

From: Kasha

On May 20, 2005

Easy and cheap to do. I found this recipe in a recipe game and decided to make it for my mother in law's visit. I did have to add salt and pepper after it was done--not enough seasoning. The consistency in the blender is perfect, and this couldn't be more economical to make. Thanks!

1 person found this review helpful

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From: *Parsley*

On Feb 21, 2006

I loved this soup! It's a real tumm-warmer! I doubled the recipe, but only increased the cream by 50%. I used fresh garlic instead of powder and added a bit of tarragon. After pureeing, it's such a great consistancy and flavor, that I think (if you're concerned about fat) you could do without the cream, or maybe add just a little...maybe even some low-fat milk. Thanx for posting this yummy soup; I'll make it again.

2 people found this review helpful

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From: diest

On Nov 4, 2006

I really liked this soup. I have had no luck before when making carrot soup in the past. I agree with the reviewer parsley. I could easily live without the cream. ( I did not add it) Next time I will double this recipe. Inexpensive and pleasantly tasty belly warmer of a soup. Thanks for the recipe.

1 person found this review helpful

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