Cream of Carrot Soup

Elaine Rau


Creamed soups are favorites with my family. By using low fat evaporated milk rather than cream, I feel we save some calories.


☆☆☆☆☆ 0 votes

10. - 1/2 cup servings
20 Min
20 Min
Stove Top


  • 2 Tbsp
  • 2 Tbsp
  • 1 small
    onion chopped
  • 1 medium
    potato, diced
  • 4 c
    carrots, shredded
  • 1/4 tsp
  • 1/4 c
    brown sugar
  • 4 c
    chicken broth
  • 1 can(s)
    low fat evaporated milk

How to Make Cream of Carrot Soup


  1. Sauté onion & potato in oil and butter til onion is translucent
  2. Add carrots, ginger and chicken broth. Cook approximately 20 minutes til all vegetables are soft
  3. Using stick blende, purée the soup. Add brown sugar and evaporated milk and blend well.

Printable Recipe Card

About Cream of Carrot Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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