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Creamy Carrot Soup

Creamy Carrot Soup

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
CATIE

CATIE

This is a nice light soup that is best served with warm bread and a fresh salad.

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Melt butter in a small saucepan. Sweat the carrots, onion and ginger with the butter. Add potatoes and broth, then bring to a boil. Reduce heat, and simmer until potatoes are tender. Strain liquid into a separate container. Put vegetables into a blender along with the dill, and pour in just enough of the liquid to cover the vegetables. Puree in stages if necessary. Discard excess broth. Return vegetable puree to pan.
  2. Stir heavy cream into the pan with the vegetables. Season with salt and pepper. Heat, but do not boil, and serve immediately.
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Reviews

bitch'n kitchen
68

bitch'n kitchen

10/20/2005

This soup is very good and healthy. I took advice of other reviewer and used the coconut milk instead of heavy cream, I think it would be really bland without it. The directions said to strain the vegetables and throw away excess vegetable broth?! This makes no sense thats where the vitamins are not to mention I bought good stock and it is not cheap. So I used less broth, I used enough to cover the vegetables which is how it is supposed to be in the end. I actually used half of the stock called for in the recipe. Instead of straining and separating it I did what I always do with this type of soup recipe and used a hand held blender and put it in the pot and zapped the whole lot. Save the vitamins and work!!.

BILLY B
49

BILLY B

2/7/2004

I found this soup to be absolutely wonderful. Most carrot soups I have made previously have had a strong carrot flavour but this particular soup was mellowed with the addition of potatoes. The dill (I used a 1/4 tps. of dried dill weed,) and the ginger gave the soup a lovely delicate flavour and it is a soup I would heartily recommend. Love this website!

Mickey
24

Mickey

4/16/2006

I made this recipe for an Iron Chef party, and I received the second highest number of votes. I hate ginger, but it was the "secret" ingredient so I didn't have a choice. I found this recipe and was pleasantly surprised by the outcome. The ginger wasn't overwhelming and the dill was a great accent. I tripled the recipe and added two tablespoons of brown sugar, as well as a teaspoon of chili powder to spice it up a little (I also took the advice of someone on the website and used coconut milk instead.) I'd make it again.

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