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Cream Of Carrot Soup

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  Butter 3 Tablespoon
  Onion 1 Medium, chopped
  Carrots 6 , pared and thinly sliced
  Celery stalk 1 , thinly sliced
  Basil 1⁄2 Teaspoon
  Chopped fresh parsley 1 Tablespoon
  Flour 3 Tablespoon
  Chicken stock 5 Cup (80 tbs), heated

Heat butter in large saucepan over medium heat. Add onion, cover and cook 5 minutes over low heat.
Add carrots, celery, basil and parsley; season well. Mix and cook 6 minutes, partly covered, over medium heat.
Mix in flour until well incorporated. Pour in chicken stock, correct seasoning and bring to boil, partly covered. Reduce heat to low and cook soup 20 minutes.
Pass soup through food mill or puree in blender. Serve hot.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1163 Calories from Fat 465

% Daily Value*

Total Fat 53 g81%

Saturated Fat 27.3 g136.5%

Trans Fat 0 g

Cholesterol 132.8 mg44.3%

Sodium 2023 mg84.3%

Total Carbohydrates 133 g44.5%

Dietary Fiber 16.1 g64.6%

Sugars 46.1 g

Protein 42 g83.5%

Vitamin A 1277.6% Vitamin C 101.5%

Calcium 26.3% Iron 40.2%

*Based on a 2000 Calorie diet

Cream Of Carrot Soup Recipe