Carrot Soup Recipe

Name: Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Carrots; 4 Tablespoons Salted Butter, Divided; 1 Tablespoon Vegetable Oil; 1/2 whole Onion; 1/4 whole Green Bell Pepper, Coarsely Chopped; 1/2 whole Red Bell Pepper Coarsely Chopped; 1 cup Milk; 1 teaspoon Ground Ginger; 1 Tablespoon Knorr's Chicken Broth Bouillon; 2 cups Reserved Water From Cooking Carrots; 2 whole Round Loaves Of Bread, To Use As Bread Bowls (optional)

Servings: persons

6 whole Carrots
4 Tablespoons Salted Butter, Divided
1 Tablespoon Vegetable Oil
1/2 whole Onion
1/4 whole Green Bell Pepper, Coarsely Chopped
1/2 whole Red Bell Pepper Coarsely Chopped
1 cup Milk
1 teaspoon Ground Ginger
1 Tablespoon Knorr's Chicken Broth Bouillon
2 cups Reserved Water From Cooking Carrots
2 whole Round Loaves Of Bread, To Use As Bread Bowls (optional)

1
1. Wash the carrots and cut both ends on each one. Now place them in a deep pot and almost cover them in water. Cover the pot and let it boil.
2
2. After 15 minutes, insert a knife and check if they are soft. You will need to turn them around after 8 minutes have passed. Reserve water, you will use it later.
3
3. Now, place 2 tablespoons butter in a little vegetable oil and melt the butter.
4
4. Cook the onion and stir until transparent. Remove and reserve.
5
5. In the same skillet, add 1 tablespoon butter and bell peppers. Let them heat for 5 minutes, stirring occasionally. Remove and reserve.
6
6. In a blender, place carrots, milk, ginger, chicken broth bouillon, cooked onions and 2 cups water used when cooking the carrots.
7
7. Melt the remaining 1 tablespoon butter and return the mixture (soup) to the deep pot. When it starts boiling, stir and remove from heat.
8
8. Cut a circular opening in the top of the bread and remove the cover. Fill with carrot soup and top with bell peppers.

300

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 11 ingredients. The key ingredients include: 6 whole Carrots, 4 Tablespoons Salted Butter, Divided, 1 Tablespoon Vegetable Oil, 1/2 whole Onion, 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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