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Classic Cream Of Carrot Soup

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  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)

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 854 Calories from Fat 304

% Daily Value*

Total Fat 34 g51.7%

Saturated Fat 17.5 g87.7%

Trans Fat 0.4 g

Cholesterol 111.3 mg37.1%

Sodium 4094.4 mg170.6%

Total Carbohydrates 94 g31.2%

Dietary Fiber 14.9 g59.6%

Sugars 65.7 g

Protein 51 g102.9%

Vitamin A 1256.2% Vitamin C 62.9%

Calcium 100.2% Iron 14.1%

*Based on a 2000 Calorie diet

Classic Cream Of Carrot Soup Recipe