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Carrot Soup

Mexican.Chef's picture
  Carrots 4 Medium, cut up
  Water 1⁄2 Cup (8 tbs)
  Instant chicken bouillon granules 2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Crushed dried mint 1⁄4 Teaspoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 1 Tablespoon
  All purpose flour 1 Tablespoon
  Milk 2 1⁄2 Cup (40 tbs)
  Cream cheese 3 Ounce, cubed (1 package)
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash

In covered saucepan cook carrots in water with bouillon granules, sugar, and mint for about 25 minutes or till very tender.
Meanwhile, cook onion in butter or margarine till tender but not brown.
Stir in flour.
Add milk all at once; cook and stir till thickened and bubbly.
Gradually add about 1 cup of the hot milk mixture to cream cheese; beat until smooth.
Return to saucepan and mix well.
In blender container place carrots with their liquid; cover and blend till smooth.
Add carrot mixture to milk mixture.
Cook and stir till soup just comes to boiling.
Stir in salt and pepper.
Garnish with fresh thyme, if desired.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 934 Calories from Fat 535

% Daily Value*

Total Fat 61 g93.1%

Saturated Fat 34.8 g174%

Trans Fat 0 g

Cholesterol 182.3 mg60.8%

Sodium 3971.9 mg165.5%

Total Carbohydrates 77 g25.8%

Dietary Fiber 8.3 g33.2%

Sugars 48.3 g

Protein 28 g55.8%

Vitamin A 858.4% Vitamin C 28.9%

Calcium 83.7% Iron 17.3%

*Based on a 2000 Calorie diet

Carrot Soup Recipe