Carrot Soup

Carrot Soup

57 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Tricia
Recipe by  Tricia

“Creamy carrot soup .....yummy! Serve with a nice green salad and cornbread!”

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Ingredients

Adjust Servings

Original recipe yields 2 to 4 servings

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Directions

  1. Steam carrots until tender.
  2. In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
  3. In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and ground red pepper. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.

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Reviews (57)

Rate This Recipe
Dora
39

Dora

Very delicious and tasty. My husband was sick today and really doesn't enjoy soup but this great soup did the trick. I eliminated the parsley, put half (milk) and half (half and half) and after it was all done, I made it boil once again to make all the flavours come through. I also used 1 tsp dried basil instead of fresh. 10/10!!!!

Hut
29

Hut

For my first batch I didn't read the reviews and added the full teaspoon of pepper. I can't believe someone would want it this hot. You couldn't even taste the soup. Second batch, No pepper. It was better but I was still scarred from the first.

SARAH_ANNEJ
28

SARAH_ANNEJ

WARNING: WAY TOO SPICY!!!! This recipe would be 5 stars if I hadn't added the red pepper. I didn't look at the previous reviews and added the amount called for. I had to throw the ENTIRE batch away because it was so hot nobody could eat it. I will make this again but only with 1/8 Teaspoon Red Pepper. You can't imagine how spicy this recipie is- and we like spice! I am still trying to cool down and we ate it 5 days ago.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 311 cal
  • 16%
  • Fat
  • 20.6 g
  • 32%
  • Carbs
  • 27.2 g
  • 9%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 542 mg
  • 22%

Based on a 2,000 calorie diet

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Creamy Carrot Soup

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