Cream of Carrot Soup

Oxmoor House
Prep: 15 minutes Cool: 10 minutes Cook: 25 minutes
4 (1-cup) servings.


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Vegetable cooking spray
1 tablespoon margarine
1/2 cup chopped onion
1/2 cup sliced celery
1 pound carrots, scraped and thinly sliced
2 cups canned no-salt-added chicken broth
1/2 cup evaporated skimmed milk
1 1/4 teaspoons chopped fresh dillweed
1/4 teaspoon salt
1/4 teaspoon pepper


Coat a saucepan with cooking spray. Add margarine; place over medium-high heat until margarine melts. Add onion and celery; saute until tender. Add carrot and broth. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Remove from heat; cool 10 minutes.

Transfer mixture to container of an electric blender; cover and process until smooth. Return to saucepan. Add milk; cook 3 minutes or until thoroughly heated. Stir in dillweed, salt, and pepper.

Created date

August 2009

Nutritional Information

Calories 110
Caloriesfromfat 27 %
Fat 3.3 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.9 g
Carbohydrate 15.8 g
Fiber 3.4 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 265 mg
Calcium 0.0 mg