Carrot Soup

Name: Carrot Soup Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 5
Ingredients: 2 pound bag baby carrots; 3-14 ounce cans low-sodium chicken broth; 1 cup reduced fat sour cream; 1 teaspoon fresh chopped or dried chives

(5)

Number of Servings: 5

Ingredients

2 pound bag baby carrots3-14 ounce cans low-sodium chicken broth1 cup reduced fat sour cream1 teaspoon fresh chopped or dried chives

Directions

Place carrots in a large pot over medium heat. Cover with chicken broth. Cover pot and let boil 25 minutes.

When carrots are soft, remove from heat. Pour carrots and broth into blender. Puree.

Let cool 15-20 minutes. Stir in sour cream, a little at a time until smooth.

Garnish with fresh chives. Serve.

Makes about 5 1-cup servings.

Number of Servings: 5

Recipe submitted by SparkPeople user EASTCOASTGIRL*.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 150.8
Total Fat: 6.8 g
Cholesterol: 18.9 mg
Sodium: 636.9 mg
Total Carbs: 17.8 g
Dietary Fiber: 3.2 g
Protein: 5.9 g

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Member Reviews

AMANDAF65
I threw in some celry with mine and just used curry powder and cumin instead of the chives. It was messy, but easy to make. Also threw in some carrot pulp from my juicer, I'm always looking for ways to use that stuff! Can't wait to make this again. - 12/4/09
PEACH3ES
It was really tasty, even though I had to use regular carrots (baby carrots aren't readily available here). The kids weren't too keen on it, but my husband and I really enjoyed it! - 8/23/07
SPECIALK84
This is really good. I just left out the sour cream. I have never had carrot soup before this, and I would definitely make it again! - 8/22/07
SUNNY1NANCY
Sorry, I forgot to rate this the first time. It was wonderful. The whole family liked it - 6/20/07