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Cream of Carrot Soup
This creamy bisque recipe screams fall! This smooth, velvety soup with potatoes, celery, onions, and a little milk is so decadent, but super easy, too. Perfect for dinner parties!
Course
Soups
Cuisine
American
Keyword
carrot soup, cream of carrot soup
Prep Time
25
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
1
hour
hour
55
minutes
minutes
Servings
6
Calories
128
kcal
Author
Stacie Vaughan
Equipment
Dutch oven
Hand blender
Measuring cups
Ingredients
2
tbsp
salted butter
4
carrots
peeled and sliced
1
potato
peeled and diced
1
celery stalk
diced
2
medium sweet onions
diced
4
cups
chicken broth
½
cup
milk
Salt and pepper
to taste
US Customary
-
Metric
Instructions
Add butter to a large pot on the stove and melt over medium heat.
Add carrots, potato, celery and onion and saute for 10 minutes.
Add chicken broth and bring to a boil. Once boiling, turn down heat to medium low. Cover and simmer for 1 hour 30 minutes.
Remove pot from heat. With a handheld blender, puree soup until smooth.
Add milk and return pot to stove over medium heat for about 5 minutes. Serve hot.
Nutrition
Serving:
1
cup
|
Calories:
128
kcal
|
Carbohydrates:
19
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
15
mg
|
Sodium:
740
mg
|
Fiber:
3
g
|
Sugar:
9
g