Carrot Soup Recipe

Name: Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. carrots - chopped; 3 c. (14 1/2 oz.) chicken broth; 1/2 c. fresh dill-chopped; 2 Tbsp. sugar; 1/4 c. butter - melted; 1 onion - chopped; 1/4 c. flour; 2 c. half and half cream; 1/2 tsp. salt; 1/4 tsp. pepper

Servings: persons

2 lb. carrots - chopped
3 c. (14 1/2 oz.) chicken broth
1/2 c. fresh dill-chopped
2 Tbsp. sugar
1/4 c. butter - melted
1 onion - chopped
1/4 c. flour
2 c. half and half cream
1/2 tsp. salt
1/4 tsp. pepper

1
Bring carrots, chicken broth, dill, sugar, salt and pepper to boil.
2
Reduce heat and simmer 20 minutes or until carrots are tender.
3
Melt 1/4 c. butter.
4
Add one onion (chopped) and cook for 5 minutes until soft and beginning to turn brown.
5
Add 1/4 c. flour.
6
Cook - stirring - 3 minutes.
7
Stir into carrot mixture. Puree carrot mixture in blender in batches.
8
Transfer each batch to large bowl then return to Dutch oven.
9
Stir in 2 c. half and half.
10
Cook until heated through about 5 minutes.
11
DO NOT BOIL. Makes 8 cups.
12
This is one of my most favorite recipes!

747

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lb. carrots - chopped, 3 c. (14 1/2 oz.) chicken broth, 1/2 c. fresh dill-chopped, 2 Tbsp. sugar, and more.

Yes, Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot Soup

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