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Carrot Cream Soup Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Seasoned salt||1⁄4 Teaspoon|
|Garlic powder with parsley||1⁄2 Teaspoon|
|Chopped carrot||2 Cup (32 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Chicken broth||4 1⁄2 Cup (72 tbs)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1029 Calories from Fat 592
% Daily Value*
Total Fat 67 g102.9%
Saturated Fat 42.4 g211.9%
Trans Fat 0 g
Cholesterol 203.8 mg
Sodium 3314.5 mg138.1%
Total Carbohydrates 87 g28.9%
Dietary Fiber 10.3 g41.1%
Sugars 22.8 g
Protein 15 g30.8%
Vitamin A 908.7% Vitamin C 64.1%
Calcium 17.2% Iron 26.5%
*Based on a 2000 Calorie diet
Add carrots and cook 5 minutes.
Stir in flour; blend well.
Stirring constantly, add chicken broth; blend well.
Bring to a boil; reduce heat, cover and simmer 30 minutes, stirring occasionally.
In blender or food processor, puree carrot mixture; return to pan.
Stir in cream; heat thoroughly.