Creamy Carrot Soup

4-5
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"If you love cooked carrots, you will love this soup! Hubby isn't crazy about cooked carrots, but he likes this soup, especially with the peppers. Usually I add jalapeno, but last time I roasted a poblano chili and added it. The flavor was delicious, although I shouldn't have added the whole thing, it was too hot for me."

Original recipe yields 4-5 servings
OK
  • Garnish

Nutritional

  • Serving Size: 1 (253 g)
  • Calories 152.7
  • Total Fat - 8.5 g
  • Saturated Fat - 5 g
  • Cholesterol - 21.8 mg
  • Sodium - 820.8 mg
  • Total Carbohydrate - 15.9 g
  • Dietary Fiber - 3.6 g
  • Sugars - 9.3 g
  • Protein - 4.5 g
  • Calcium - 116.1 mg
  • Iron - 0.7 mg
  • Vitamin C - 8.6 mg
  • Thiamin - 0.1 mg

Step 1

Heat butter in saucepan over medium heat, saute onion and pepper. Meanwhile, rinse and chop carrots.

Step 2

Add carrots to saucepan, cover and bring to a boil. Reduce heat to low and simmer for 15-20 minutes, or until carrots are tender.

Step 3

Add milk, sugar, nutmeg, salt and pepper. Cook a few more minutes til heated through.

Step 4

Puree in blender until smooth. Serve warm garnished with parmesan and green onion.

Tips & Variations


No special items needed.

Related