Cream Of Carrot Soup Recipe

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Cream of Carrot Soup

Susan Cutler


I started eating Carrot Soup 3 years ago at the office I was working in. I loved it so much, I decided to find a recipe. I adore this recipe, it's healthy, and almost everyone I make it for, likes it.

★★★★★ 1 vote
15 Min
55 Min


1 c
onion, finely chopped
2 Tbsp
butter or margarine
4 1/2 c
carrots, peeled, thinly sliced
1 large
potato, peeled and cubed
2 can(s)
98% fat free chicken broth or 2 (14 1/2 ounce) cans vegetable broth
1 tsp
ground ginger powder
2 c
evaporated milk or half-and-half cream
1 tsp
crushed dried rosemary
1 tsp
or salt, to taste
1/8 tsp
black pepper, to taste


11 In a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so.
22 Add carrots, potatoes, chicken broth, and ginger powder.
33 Cover and cook on medium heat 30 minutes or until veggies are very tender.
44 Remove from heat and let cool 15 minutes.
55 Using a stick blender, puree the soup right in the pot (or pour some into a blender and puree- you'll have to do this in batches though).
66 Return to heat and add milk, rosemary, salt, and pepper.
77 Cook over low heat until heated through, maybe 5 minutes or so.
You Can Substitute - 1 cup whole milk or half and half and is a great base for adding other spices (Curry, cumin, parsley, etc).
9You can use fresh ginger vs powdered; also, you can add 1 small clove of garlic. Using vegetable broth will make it a vegetarian soup that is very good. Add a bit of fresh parsley and garnish with a few chives.

Also you can use fat free evaporated milk and combine with little fresh cream. (Half and Half).

This recipe is so flexible to make according to what your need may be. Have fun...

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Other Tag: Healthy
Hashtags: #Carrot, #lunch