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Classic Cream Of Carrot Soup

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Ingredients
  Condensed chicken broth 1 Can (10 oz)
  Carrots 6 Medium, peeled and sliced
  Chopped celery 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Cream style cottage cheese 1 Cup (16 tbs)
  Milk 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Plain yogurt 1⁄2 Cup (8 tbs)
Directions

Combine chicken broth, carrots, celery and onion in 3-quart saucepan.
Bring to a boil.
Reduce heat; cover and simmer for 15 to 20 minutes until vegetables are tender.
Transfer mixture to blender or food processor.
Add Cottage cheese; cover and blend until smooth.
Return mixture to saucepan.
Stir in milk, salt and pepper; heat through (do not boil).
Transfer mixture to tureen or serving bowl; dollop with yogurt.
Gently swirl yogurt into soup with spoon.
Sprinkle with croutons, if desired.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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