Creamy Carrot Soup
Recipe: #15076
October 24, 2014
Categories: Carrot, One-Pot Meal, Cinco de Mayo, Potluck, Gluten-Free, No Eggs, Spicy, more
"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 is 4-5 servings
Ingredients
-
-
-
- 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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
