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Cream of Carrot Soup

Ingredients
  Young carrots 500 Gram
  Chicken stock/1.25 liters of water and chicken stock cubes 1 1⁄4 Liter
  Garlic 3 Clove (15 gm), crushed
  Cream 155 Milliliter
  Finely chopped parsley 1 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

Buy very young carrots with smooth skins.
Cut off carrot tops if green and remove any rough bumps on skin.
Wash carrots well but do not scrape as the skin gives both colour and flavour to the soup.
Slice carrots 1 cm (1/2-inch) thick, place in a large saucepan with chicken stock, bring to the boil, reduce heat and simmer 20 minutes.
Cool.
Add garlic and rub soup through a sieve or puree in an electric blender.
Reheat.
Stir a cup of warm soup into cream and combine with remaining soup.
Bring to simmering point.
Avoid boiling as cream may curdle.
Add salt and pepper to taste.
Serve hot, sprinkled with chopped parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Carrot
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1252 Calories from Fat 207

% Daily Value*

Total Fat 22 g33.7%

Saturated Fat 9.7 g48.5%

Trans Fat 0 g

Cholesterol 48.4 mg16.1%

Sodium 2824 mg117.7%

Total Carbohydrates 218 g72.8%

Dietary Fiber 14.8 g59.4%

Sugars 98.4 g

Protein 43 g86.1%

Vitamin A 1702% Vitamin C 94.4%

Calcium 57.9% Iron 29.5%

*Based on a 2000 Calorie diet

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Cream Of Carrot Soup Recipe