Carrot Soup Recipe

Name: Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups chicken or vegetable stock; 2 pounds carrots; 4 stalks celery; 1 sweet potato / yam; 3 leeks; 1 to 3 inch ginger root, peeled and grated; 1 teaspoon nutmeg; 1 teaspoon salt; 1 teaspoon black pepper (start with less); 4 teaspoons butter; 1/2 pint heavy cream

Servings: persons

7 cups chicken or vegetable stock
2 pounds carrots
4 stalks celery
1 sweet potato / yam
3 leeks
1 to 3 inch ginger root, peeled and grated
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon black pepper (start with less)
4 teaspoons butter
1/2 pint heavy cream

1
-Heat stock while preparing vegetables.
2
-Cut vegetables into 1/2 inch pieces and saute in frying pan with 2 tablespoons butter, nutmeg, salt, and fresh ground ginger. Use additional 2 tablespoons of butter if necessary. Saute until just starting to brown, about 15 minutes.
3
-Add vegetables to stock and bring to a boil. Reduce to a simmer for 30 minutes or until tender.
4
-Cool slightly.
5
-Puree in blender or use stick blender to desired consistency.
6
-Spoon in to bowls. Drizzle with 1 tablespoon heavy cream.

921

kcal

Calories

Fat

Carbs

135

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 11 ingredients. The key ingredients include: 7 cups chicken or vegetable stock, 2 pounds carrots, 4 stalks celery, 1 sweet potato / yam, 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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