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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 199.2
  • Total Fat: 1.0 g
  • Cholesterol: 1.0 mg
  • Sodium: 605.4 mg
  • Total Carbs: 43.6 g
  • Dietary Fiber: 7.1 g
  • Protein: 5.7 g

View full nutritional breakdown of Carrot Soup calories by ingredient
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Carrot Soup

Submitted by: LPBATT

Introduction

Hearty filling creamy texture soup Hearty filling creamy texture soup
Number of Servings: 6

Ingredients

    This recipe makes a large quantity so, the serving size is up to you. I posted 6 servings but, this would probably be a full dinner size portion.

    8 large carrots, peeled
    4 medium white potatoes, peeled
    1 large sweet potato, peeled
    1/2 large sweet onion
    6 cups fat free, low sodium chicken stock, or enough to cover vegetables to simmer
    1 tsp ground cumin
    1/8 tsp nutmeg
    2 bay leaves
    salt and pepper, to taste
    1/4 cup fat free half and half, for creamy texture

Directions

Cut carrots, potatoes, and onion into large chunks of uniform size.
Simmer all ingredients in large stock pot until vegetables are tender.
Remove bay leaves.
Ladle hot mixture into food processor or blender, leaving some of the liquid behind in the stock pot (do not blend all of the liquid broth into the final soup or it will be too thin).
Blend mixture in a food processor or blender, in batches, until smooth and creamy with no lumps.
While blending, drizzle half and half into the soup until creamy (it doesn't take a lot).
Be careful not to burn yourself when transferring hot liquid.


Number of Servings: 6

Recipe submitted by SparkPeople user LPBATT.






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Member Ratings For This Recipe


  • Very Good
    3 of 3 people found this review helpful
    forget the potatoes all together and use pumpkin and more sweet potatoe, makes a much nicer soup and you can leave out the cream. - 6/16/09

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  • Good
    3 of 4 people found this review helpful
    I found this soup a little boring. Next time I'll use more spices. Also, I used 2% milk instead of cream and found the texture was still very satisfying. I wonder what the serving size is because I got significantly more than 6 servings. - 12/8/08

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  • Very Good
    3 of 3 people found this review helpful
    The flavor and color of this soup are very nice. I served it in bread bowls for company. I especially liked the fact the small amount of cream is added for a good "mouth-feel." I will make this again. - 10/12/08

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  • Very Good
    2 of 2 people found this review helpful
    Love it; personally preferred to blend only half of the vegetables and leave half chunky ... - 4/11/07

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  • Very Good
    1 of 1 people found this review helpful
    This was excellent! We substituted soy milk for the half and half and worked out fine. I also left it a bit chunky. This is definitely a keeper! - 7/2/09

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  • Very Good
    1 of 1 people found this review helpful
    I did this in the slow cooker/Crockpot, and it turned out well. Also, I used an immersion blender instead of the food processor and pureed it in the same pot. A little work, but worth it. Added to my favorite recipes. Wondering if it will be good as a chilled soup - we'll see! - 6/20/09

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  • 1 of 1 people found this review helpful
    added garlic and sundried tomtoes - 6/16/09

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  • Good
    1 of 1 people found this review helpful
    When I make this -- sounds like all the flavors I like, I too, will leave some of the veggies chunky. If you did blend the entire batch, it would be good served in mugs though. - 6/16/09

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  • Incredible!
    1 of 1 people found this review helpful
    Really delicious and filling. I paired it with whole wheat crackers for a great wintertime lunch. - 1/21/08

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  • Just bought an inversion blender so the tip about using it instead of the regular blender was very helpful. - 12/19/13

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  • Tasted great. Used soy milk instead of half and half. Added galric and creole seasoning. Even my meat and potatoe hubby loved it. Would definitely make again - 9/10/11

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  • This sound like a good recipe. I am going to try it. But my concern is the sodium. - 8/18/11

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  • This is truly an excellent recipe. We added garlic and some additional spices to boost the flavor a bit. My fiance is lactose intolerant so we left out the half and half. I added some to my bowl one night and honestly, I like it better without! A super comforting, yummy, perfect-for-fall soup! - 11/23/09

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  • My DH used a very similar recipe but "Thai'd it up" by adding some red curry paste and a touch of coconut milk. Absolutely delicious! - 11/9/09

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  • 0 of 3 people found this review helpful
    I love carrots - 6/16/09

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  • I think you could use skim (or 1% milk) and just add a Tbl. of Coffee Mate Powder for the same consistancy.
    I too would leave out the white potatoes and use more Sweet Potatoes and a little garlic - 6/16/09

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  • This sounds good. I will definitely try this one. - 6/16/09

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  • It was very good. This type of soup is meant to be creamy, not chunky, but we all have our preferences. Thanks for sharing. I like also that it is low in cholesterol. - 6/16/09

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  • Interesting, will try to make this soup - 6/16/09

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  • I loved the this soup, I only have a question, what would be the serving size ? - 6/16/09

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  • 0 of 1 people found this review helpful
    I am going to leave out the white potatoes up the sweet potatoes and carrots Thank you - 6/16/09

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  • Coriander would give the soup a bit more flavour. - 6/16/09

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  • 0 of 1 people found this review helpful
    I haven't made this yet but will. I think I may leave some of the veggies in chunks. May add some more spices to give it a little more bite. It sounds like the perfect "snowstorm soup". Thanks for sharing. - 6/16/09

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