Carrot Soup
(28)
  • 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, peeled4 medium white potatoes, peeled1 large sweet potato, peeled1/2 large sweet onion6 cups fat free, low sodium chicken stock, or enough to cover vegetables to simmer1 tsp ground cumin1/8 tsp nutmeg2 bay leavessalt and pepper, to taste1/4 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.
Servings Per Recipe: 6
Nutritional Info 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

Member Reviews
  • PHATAV8R
     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
  • COYOTE07
     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
  • HAZELCAT1
     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
  • GWYNNEVERE.
     Love it; personally preferred to blend only half of the vegetables and leave half chunky ... - 4/11/07
  • CHRYSSIE718
     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
  • CATFISHES24
     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
  • BALTLADY
     added garlic and sundried tomtoes - 6/16/09
  • CAROLE8550
     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
  • KES304
     Really delicious and filling. I paired it with whole wheat crackers for a great wintertime lunch. - 1/21/08
  • FISHGUT3
     thanks - 10/17/20
  • RAPUNZEL53
     will try - 8/7/20
  • NANASUEH
     yummy - 7/12/20
  • NASFKAB
     Great idea - 1/2/20
  • ROBBIEY
     good soup recipe - 11/2/19
  • CHERIRIDDELL
     I loved this - 3/17/18
  • HOLLYM48
     I love this carrot soup recipe! Delicious - 2/27/18
  • USMAWIFE
     good - 8/25/17
  • 1CRAZYDOG
     Agree w/ commenter PHATAV8R -- left out the potato, used pumpkin and more sweet potato. Delish. Oh, skipped the cream as well. - 4/26/17
  • DAMONDLIL92250
     Just bought an inversion blender so the tip about using it instead of the regular blender was very helpful. - 12/19/13
  • JDAMATO1
     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
  • EMBRACEJOY
     This sound like a good recipe. I am going to try it. But my concern is the sodium. - 8/18/11
  • MEGS81
     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
  • HEALTHY4HIM
     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
  • CD4045034
     I love carrots - 6/16/09
  • QUEENTAMMY
     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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