Cream of Carrot Soup Recipe

Name: Cream of Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. margarine; water; 1 md. onion, chopped; 12 md. carrots; sliced; 1 md. potato, peeled and diced; 4 cups vegetable broth; 1/2 cup soy milk; Salt and pepper to taste; 1/4 tsp. ground ginger; 1/4 tsp. dried rosemary; 1 tbsp. orange juice

Servings: persons

2 tbsp. margarine
water
1 md. onion, chopped
12 md. carrots; sliced
1 md. potato, peeled and diced
4 cups vegetable broth
1/2 cup soy milk
Salt and pepper to taste
1/4 tsp. ground ginger
1/4 tsp. dried rosemary
1 tbsp. orange juice

1
Heat the margarine or water in a large saucepan.
2
Cook the onion for 5 minutes over low heat, or until soft.
3
Add the carrots and potato; cover and simmer for 5 to 10 minutes.
4
Add the broth; cover and simmer about 20 minutes or until vegetables are tender.
5
Pour the soup through a sieve or colander, reserving the stock for later.
6
Puree the vegetables in a blender or food processor and return them to the saucepan.
7
Add the soy milk, then gradually add the reserved stock until the soup reaches desired consistency.
8
Flavor with the remaining ingredients.
9
Reheat slowly and serve.

188

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 tbsp. margarine, water, 1 md. onion, chopped, 12 md. carrots; sliced, and more.

Yes, Cream of 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.

Cream of Carrot Soup

How did you like this recipe?

Frequently Asked Questions