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: ¼ cup onion, chopped; 1 tablespoon olive oil; 5 carrots, peeled and thinly sliced; 3 potatoes, peeled and cubed; 3 cups chicken broth; ¼ teaspoon basil; ¼ teaspoon oregano; ⅛ teaspoon cayenne (optional); 1 bay leaf; 2 drops Tabasco sauce; ¼ teaspoon Worcestershire sauce; ⅛ teaspoon ground fresh black pepper; 1 cup cold milk

Servings: persons

¼ cup onion, chopped
1 tablespoon olive oil
5 carrots, peeled and thinly sliced
3 potatoes, peeled and cubed
3 cups chicken broth
¼ teaspoon basil
¼ teaspoon oregano
⅛ teaspoon cayenne (optional)
1 bay leaf
2 drops Tabasco sauce
¼ teaspoon Worcestershire sauce
⅛ teaspoon ground fresh black pepper
1 cup cold milk

1
Saute onion in olive oil.
2
Add carrots, potatoes and broth.
3
Bring to a boil.
4
Add herbs, tobasco and Worcestershire sauce and black pepper.
5
Simmer covered until carrots and potatoes are tender (15 minutes).
6
Cool slightly and remove bay leaf.
7
Blend soup until smooth.
8
Stir in milk.
9
To serve hot, allow to return to a gentle boil.

484

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 13 ingredients. The key ingredients include: ¼ cup onion, chopped, 1 tablespoon olive oil, 5 carrots, peeled and thinly sliced, 3 potatoes, peeled and cubed, 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

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