CARROT SOUP WITH POTATOES AND CREAM
This is a family favorite! We have it at all holiday dinners. The kids love it, too!
Provided by Jennifer M
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.
Nutrition Facts : Calories 148 calories, Carbohydrate 19.7 g, Cholesterol 22.3 mg, Fat 6.5 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 3.6 g, Sodium 929 mg, Sugar 4.4 g
CREAM OF CARROT SOUP
This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 7
Steps:
- In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
- Add flour and cook, stirring, until combined, 1 minute.
- Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
- Add carrots and bring to a simmer. Cook until carrots are very tender, 20 minutes.
- Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
- Add buttermilk and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.
Nutrition Facts : Calories 247 g, Fat 13 g, Fiber 5 g, Protein 8 g, SaturatedFat 8 g
CREAM OF CARROT SOUP
This is my little picky eater's favorite soup.
Provided by Miss Tyckle
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
- Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 14.8 g, Cholesterol 37.5 mg, Fat 11.7 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 585.9 mg, Sugar 3.5 g
CREAM OF CARROT SOUP - 2 WW POINTS
This is incredibly smooth and creamy. The secret ingredient is (believe it or not) non-dairy liquid creamer. I had a version of this at a restaurant. I asked them for the recipe, and they gave me a list of ingredients, so this is my re-creation based on those ingredients.
Provided by KelBel
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Simmer carrots, potatoes, and onions in enough water to just cover veges for 45 minutes, until soft.
- Using a food processor, blender, or Stick blender (my choice), puree ingredients together.
- Return back to soup pot and add seasonings, butter and creamer.
- Warm over low heat until hot.
Nutrition Facts : Calories 166.9, Fat 6.3, SaturatedFat 1.9, Cholesterol 3.8, Sodium 391.4, Carbohydrate 26.9, Fiber 3.9, Sugar 12.7, Protein 2.4
CREAM OF CARROT SOUP
"I came up with this rich yummy soup when I was in a hurry one day and we needed something hot to eat," recalls Ruth Andrewson of Leavenworth, Washington. It's versatile, too. You can substitute most any vegetable with excellent results."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 5 servings.
Number Of Ingredients 4
Steps:
- In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes., In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through.
Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 773mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.
CREAM OF MUSHROOM SOUP (WEIGHT WATCHERS)
Just like Julia...if you liked the movie, you'll love the recipes. Weight Watchers has updated the beloved chef's timeless classics, keeping the French flavor, but trimming the fat. The original: 7 Points values - WW remake: 2 Points values. So why not serve a few of your favorites when you host a Julia-inspired Oscar fete this year? Bon appetit!
Provided by Crafty Lady 13
Categories Low Protein
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a nonstick Dutch oven over medium-high heat. Add onion, celery and carrot; cook, stirring occasionally, until onion is softened, about 5 minutes. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. (Optional: Reserve enough of the slices of sliced white mushrooms to place a couples slices on top of each soup serving.) Stir in broth, salt and pepper; bring to boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes. Remove Dutch oven from heat. Uncover and let cool 30 minutes.
- Puree soup in batches in food processor or blender. Return soup to Dutch oven; stir in half-and-half, sage and thyme. Cook, stirring occasionally, over medium heat until heated through, about 10 minutes. Optional: Top each bowl of soup with a couple slices of sauteed mushrooms.
FLAVORFUL CREAM OF CARROT SOUP
"Packed with vitamin-rich ingredients, this soup is both beautiful and delicious," assures LaVonne Hegland of St. Michael, Minnesota.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- Place carrots, potatoes and water in a saucepan; cover and cook over medium heat until the vegetables are tender. Drain, reserving cooking liquid. In a skillet, saute onions and garlic in butter for 10 minutes. Add flour; cook and stir for 2 minutes. Place carrots, potatoes, onion mixture, salt and sugar in a blender or food processor; cover and puree until smooth, adding reserved cooking liquid as needed. Pour into a 3-qt. saucepan or Dutch oven. Stir in milk and heat through. Add cream and cayenne; heat through (do not boil). Garnish with paprika.
Nutrition Facts : Calories 204 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 518mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 2g fiber), Protein 7g protein.
CREAMY CARROT SOUP
Categories Soup/Stew Milk/Cream Blender Bean Onion Quick & Easy Carrot Bon Appétit
Yield Makes 6 to 8 Servings
Number Of Ingredients 8
Steps:
- Combine carrots, broth, onion, thyme, bay leaf and allspice in large pot and bring to boil. Reduce heat, cover and simmer until carrots are tender, about 15 minutes. Remove bay leaf.
- Working in batches, puree soup in blender until smooth, adding some of beans with each batch. Return soup to same pot; add milk. Stir over low heat until heated through. Season with salt and pepper and serve.
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