Recipes

Creamy Carrot Soup

Carrot to slurp on some savory soup? This creamy soup “features” many ingredients, not just carrots, and it’s a perfect choice for for those cold winter days. Creamy, comforting and chock full of beat-carotene- it’s time to get your soup on!
Print Recipe

Course Cream-Based Soups
Cuisine Continental

Servings 8 servings
Calories 768.09 kcal

Ingredients

  

  • 5 medium carrots, finely chopped
  • 3 cup(s) chicken soup base or broth
  • 1 cup(s) chopped onions
  • 2 tablespoon(s) parsley, chopped
  • 2 stalks celery, cut into pieces
  • 1/2 teaspoon(s) dried marjoram
  • 2 tablespoon(s) butter
  • 4 tablespoon(s) all-purpose flour
  • 2 cup(s) skim milk
  • 1 dash(es) salt
  • 1 dash(es) pepper

Instructions

 

  • Place all ingredients through marjoram in a saucepan.
  • Bring to a boil.
  • Reduce heat and simmer until carrots are very tender.
  • Pour this mixture into food processor or blender and puree until smooth.
  • In saucepan, melt butter.
  • Add flour and mix well.
  • Add milk gradually.
  • Continue cooking and stirring until mixture thickens and bubbles.
  • Stir in vegetable puree and blend well.
  • Season to taste.
  • If desired, thin with more broth or water.
  • Ready in 45 min.

Nutrition

Calories: 768.09kcalCarbohydrates: 104.34gProtein: 24.83gFat: 24.73gSaturated Fat: 15.48gCholesterol: 70.86mgSodium: 2978.39mgFiber: 7.98gSugar: 48.47g

Keyword Butter, Carrots, Vegetables
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