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Carrot Soup

Carrot Soup

Joan Carney

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

just_a_girl
115

just_a_girl

7/12/2004

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
62

Pumpkin

10/9/2003

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

6/20/2003

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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