Cream Of Carrot Soup 2 Ww Points Recipes

CREAM OF CARROT SOUP

Cream Of Carrot Soup image

This is my little picky eater's favorite soup.

Provided by Miss Tyckle

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

Ingredients

¼ cup butter, cubed
2 ½ cups sliced carrots
1 large potato, peeled and cubed
1 cup chopped onion
1 stalk celery, chopped
3 cups chicken broth
1 teaspoon ground ginger
½ cup heavy whipping cream
1 teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 14.8 g, Cholesterol 37.5 mg, Fat 11.7 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 585.9 mg, Sugar 3.5 g

CREAM OF CARROT SOUP - 2 WW POINTS

Cream of Carrot Soup - 2 Ww Points image

This is incredibly smooth and creamy. The secret ingredient is (believe it or not) non-dairy liquid creamer. I had a version of this at a restaurant. I asked them for the recipe, and they gave me a list of ingredients, so this is my re-creation based on those ingredients.

Provided by KelBel

Categories Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

5 cups carrots, peeled and diced
2 medium potatoes, peeled and diced
2 small onions, peeled and diced
6 cups water
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon white pepper
1 teaspoon salt
2 tablespoons sugar
1 tablespoon butter
1 1/2 cups non-dairy coffee creamer

Steps:

Simmer carrots, potatoes, and onions in enough water to just cover veges for 45 minutes, until soft.
Using a food processor, blender, or Stick blender (my choice), puree ingredients together.
Return back to soup pot and add seasonings, butter and creamer.
Warm over low heat until hot.

Nutrition Facts : Calories 166.9, Fat 6.3, SaturatedFat 1.9, Cholesterol 3.8, Sodium 391.4, Carbohydrate 26.9, Fiber 3.9, Sugar 12.7, Protein 2.4

CREAM OF CARROT SOUP

Cream of Carrot Soup image

"I came up with this rich yummy soup when I was in a hurry one day and we needed something hot to eat," recalls Ruth Andrewson of Leavenworth, Washington. It's versatile, too. You can substitute most any vegetable with excellent results."

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 5 servings.

Number Of Ingredients 4

Ingredients

4 cups chicken broth
4 large carrots, cut into chunks
1/2 cup heavy whipping cream
1 teaspoon sugar

Steps:

In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes., In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through.

Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 773mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.

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