Carrot Soup

6SHARES

3.7 of 5 (25)
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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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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.

6SHARES

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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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