Rating: 3.5 stars
18 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0

This creamy carrot soup is a wonderful way to enjoy beta-Carotene-rich carrots, especially during the chilly fall and winter months. 

Lisa Richardson, Glendale, California
Recipe by Cooking Light March 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary test

Yield:
4 servings (serving size: 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium heat. Add onion and carrots to pan; cook 10 minutes, stirring frequently. Stir in salt, pepper, and ginger.

    Advertisement
  • Add 2 cups water and broth to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Remove from heat; cool.

  • Place half of carrot mixture and 1 tablespoon cream in a food processor or blender; process 20 seconds or until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1 tablespoon cream. Return mixture to pan; cook over medium heat until thoroughly heated.

Nutrition Facts

180 calories; fat 6.9g; saturated fat 2.3g; mono fat 3.3g; poly fat 0.9g; protein 3.6g; carbohydrates 28.7g; fiber 7.6g; cholesterol 10mg; iron 0.9mg; sodium 963mg; calcium 97mg.
Advertisement