Carrot Soup

4.6 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Carrot Soup calories by ingredient
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Number of Servings: 5


    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


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*.

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Member Ratings For This Recipe

  • 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

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  • 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

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  • 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

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  • Sorry, I forgot to rate this the first time. It was wonderful. The whole family liked it - 6/20/07

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