Creamy Carrot Soup
Recipe: #14171
September 06, 2014
Categories: Carrot, Sunday Dinner, Gluten-Free, No Eggs, Vegetarian, more
"This is a recipe that dates back to the early 70`s"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (344.3 g)
- Calories 142.4
- Total Fat - 4.8 g
- Saturated Fat - 2.4 g
- Cholesterol - 29.4 mg
- Sodium - 496 mg
- Total Carbohydrate - 16.9 g
- Dietary Fiber - 3.6 g
- Sugars - 10.6 g
- Protein - 8.7 g
- Calcium - 156.1 mg
- Iron - 0.7 mg
- Vitamin C - 8.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook carrots in salted water until tender.
Step 2
Put carrots, including water or stock in which they were cooked, in an electric blender and whirl until smooth. (You may have to do half at a time if your blender won't hold this amount.) Return to saucepan and stir in evaporated milk, pepper, nutmeg, and parsley. Return to heat, bring to a boil, and serve (or refrigerate to reheat and serve later).
Tips
No special items needed.
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