Carrot Soup

Carrot Soup

64 Reviews 1 Pic
Joan Carney
Recipe by  Joan Carney

“This flavorful and fragrant soup is a wonderful addition to any special dinner. My family has enjoyed this soup every Thanksgiving for years.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
  2. In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.

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Reviews (64)

Rate This Recipe
just_a_girl
112

just_a_girl

This soup is wonderful. I left out the butter, as suggested by another member and added a little olive oil. I would suggest adding more garlic, I love garlic and feel the recipe needs more. Otherwise this is fantastic! I will make it again! Okay, I have made this soup about 5 times. This last time was the best! I used baby carrots and omitted all butter and oil. I doubled the garlic and used chicken broth powder. It was AMAZING! also, try sprinkling chives ontop, yum!!!

Pumpkin
60

Pumpkin

This is heavy on the butter but you can cut back. Great if you like dill. Do not make if you do not like dill. This is a GREAT recipe to use up lots of carrots that are getting old in your fridge.

PAMELA-ESP
43

PAMELA-ESP

Very delicious. Loved the garlic-y taste. Added very little butter but you could easily leave it out completely to reduce the fat content. I added fresh dill as well and it was fabulous. Will make for my Christmas company.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 234 cal
  • 12%
  • Fat
  • 15.9 g
  • 25%
  • Carbs
  • 22.8 g
  • 7%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 849 mg
  • 34%

Based on a 2,000 calorie diet

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Cream Of Carrot Soup

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Jan's Carrot Soup - Vegan and Dairy-Free