Smooth Carrot Soup Recipes

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SMOOTH CARROT SOUP



Smooth Carrot Soup image

Robyn Larabee's bright and creamy carrot soup is her young son's very favorite. "He requests it often," she writes from Lucknow, Ontario. "I like that it's fast, easy and makes a perfect amount for the two of us when my husband is away at work."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2-1/2 cups.

Number Of Ingredients 6

2 cups chopped carrots
1/4 cup chopped onion
1 tablespoon butter
1 can (14-1/2 ounces) chicken broth
1/4 teaspoon ground ginger
1/2 cup buttermilk

Steps:

  • In a small saucepan, saute carrots and onion in butter until crisp-tender. Add broth and ginger. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until carrots are very tender. Cool slightly. , Puree soup in a blender; return to the pan. Stir in buttermilk; heat through (do not boil).

Nutrition Facts : Calories 100 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 721mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein.

SIMPLE CARROT SOUP



Simple Carrot Soup image

This soup is low-calorie, high-flavor comfort food and favorite in my house on a chilly autumn evening.

Provided by Lee Crowell

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

4 cups chopped carrots
3 cups fat-free chicken broth
½ onion, sliced
water to cover
4 cloves garlic, smashed
1 teaspoon dried thyme
½ teaspoon dried tarragon
2 tablespoons heavy whipping cream

Steps:

  • Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
  • Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
  • Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth.
  • Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.

Nutrition Facts : Calories 114.4 calories, Carbohydrate 16.4 g, Cholesterol 10.2 mg, Fat 3.1 g, Fiber 4.3 g, Protein 6.4 g, SaturatedFat 1.8 g, Sodium 391 mg, Sugar 7.3 g

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