Creamy Carrot Soup

Creamy Carrot Soup

59
CATIE 0

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

Ingredients

45 m servings 161 cals
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Original recipe yields 3 servings

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Nutrition

  • 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

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Directions

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  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

59
  1. 73 Ratings

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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...

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...

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 a...