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: 4 cups sliced carrots; 3 cups chicken soup base (or broth); 1 cup chopped onion; 2 tablespoons parsley, chopped; 2 stalks celery, cut into pieces; ½ teaspoon dried marjoram; 2 tablespoons margarine; 4 tablespoons all-purpose flour; 2 cups skim milk; salt (to taste); pepper (to taste, I used ground peppercorn)

Servings: persons

4 cups sliced carrots
3 cups chicken soup base (or broth)
1 cup chopped onion
2 tablespoons parsley, chopped
2 stalks celery, cut into pieces
½ teaspoon dried marjoram
2 tablespoons margarine
4 tablespoons all-purpose flour
2 cups skim milk
salt (to taste)
pepper (to taste, I used ground peppercorn)

1
Place all ingredients through marjoram in a saucepan.
2
Bring to a boil.
3
Reduce heat and simmer until carrots are very tender.
4
Pour this mixture into food processor or blender and puree until smooth.
5
In saucepan, melt margarine.
6
Add flour.
7
Mix well.
8
Add milk gradually.
9
Continue cooking and stirring until mixture thickens and bubbles.
10
Stir in vegetable puree.
11
Blend well.
12
Season to taste.
13
If desired, thin with more broth or water.

528

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: 4 cups sliced carrots, 3 cups chicken soup base (or broth), 1 cup chopped onion, 2 tablespoons parsley, chopped, 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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