Creamy Carrot Soup
Created by ChefJeff on September 6, 2014
- Servings: 4
- Prep Time: 20m
- Cook Time: 10m
- Recipe #14171
Ingredients
- 4 to 6 large carrots, sliced
- 1/2 teaspoon salt
- 1 3/4 cups water (or half water and chicken stock)
- 1 can (13 ounce) evaporated milk
- 1/4 teaspoon coarse ground pepper
- 1/4 ground nutmeg
- 1 tablespoon minced parsley
How to Make
-
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).
Nutritional Facts
- 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