Cream of Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 pounds of carrots (I always use the baby carrots, they cook faster and you don't have to peel them!)4 cups of low sodium chicken broth or vegetable broth1/4 cup butter or margarine (The calorie count for this recipe used margarine.) 1/4 cup of flour1/2 teaspoon salt1/8 teaspon cayenne pepper (I use more, use to taste. I also throw in black pepper to give it a bit more flavor!) 2 cups skim milk (A higher fat milk will make it creamier though!)
Serving Size: 6 servings (about one cup each)
Directions
1. Peel the carrots and cut them into 1/2 inch slices. OR use baby carrots and throw them in the pot, NO prep time!
2. Put the carrots into a 2-quart saucepan. Add the chicken broth. Place the pan over medium high heat. When the broth begins to boil, turn the heat down to medium-low.
3. Cook the carrots 20 - 30 minutes, or until they are very soft.
4. Pour the broth from the carrots into a bowl. Set the broth aside for later.
5. Put the drained carrots back into the saucepan. Mash them with the potato masher until they are soft and smooth.
6. Place a 3-quart saucepan over medum heat. Add the butter. When it melts, add the flour. Stir to mix. Then cook the mixture for 3 to 4 minutes. Stir it often.
7. Add the mashed carrots, salt, and cayenne pepper. Stir to mix them together.
8. Slowly pour in the broth. Stir until the soup is smooth and bubbly, about 10 minutes
9. Add the half-and-half. Stir again, and heat the soup slowly. Do not let it boil.
Bon appetit!
Number of Servings: 6
Recipe submitted by SparkPeople user SCHNECKERL.
Directions
1. Peel the carrots and cut them into 1/2 inch slices. OR use baby carrots and throw them in the pot, NO prep time!
2. Put the carrots into a 2-quart saucepan. Add the chicken broth. Place the pan over medium high heat. When the broth begins to boil, turn the heat down to medium-low.
3. Cook the carrots 20 - 30 minutes, or until they are very soft.
4. Pour the broth from the carrots into a bowl. Set the broth aside for later.
5. Put the drained carrots back into the saucepan. Mash them with the potato masher until they are soft and smooth.
6. Place a 3-quart saucepan over medum heat. Add the butter. When it melts, add the flour. Stir to mix. Then cook the mixture for 3 to 4 minutes. Stir it often.
7. Add the mashed carrots, salt, and cayenne pepper. Stir to mix them together.
8. Slowly pour in the broth. Stir until the soup is smooth and bubbly, about 10 minutes
9. Add the half-and-half. Stir again, and heat the soup slowly. Do not let it boil.
Bon appetit!
Number of Servings: 6
Recipe submitted by SparkPeople user SCHNECKERL.
Nutritional Info Amount Per Serving
- Calories: 118.3
- Total Fat: 4.0 g
- Cholesterol: 3.3 mg
- Sodium: 265.4 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 4.4 g
- Protein: 2.6 g
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