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 (25 mL) vegetable oil; 1 onion, chopped; 1 clove garlic, minced; 1 bay leaf; 5 large carrots (about 11.2 lbs/750 g), peeled and chopped; 3 cups (750 mL) Basic Chicken Stock; 1/2 cup (125 mL) fortified soy milk or 2% lactose-free milk; 1/2 tsp (2 mL) salt; 1/2 tsp (2 mL) ground nutmeg; 1/4 tsp (1 mL) freshly ground black pepper

Servings: persons

2 tbsp (25 mL) vegetable oil
1 onion, chopped
1 clove garlic, minced
1 bay leaf
5 large carrots (about 11.2 lbs/750 g), peeled and chopped
3 cups (750 mL) Basic Chicken Stock
1/2 cup (125 mL) fortified soy milk or 2% lactose-free milk
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) freshly ground black pepper

1
In a large saucepan, heat oil over medium heat.
2
Cook onion and garlic, covered, until onion is softened, about 5 minutes.
3
Add bay leaf, carrots and chicken stock.
4
Increase heat to high and bring to a boil; reduce heat to medium, cover and simmer for 20 to 30 minutes, or until carrots are very tender.
5
Discard bay leaf.
6
In a blender or food processor, puree soup in batches.
7
Stir in milk, salt, nutmeg and pepper.
8
Taste and add more salt if necessary.
9
Variation:
10
Cream of Butternut Squash Soup: Substitute 4 cups (1 L) cubed peeled butternut squash (fresh or frozen) for the carrots.

444

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 10 ingredients. The key ingredients include: 2 tbsp (25 mL) vegetable oil, 1 onion, chopped, 1 clove garlic, minced, 1 bay leaf, 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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