Carrot Soup Recipe


Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientInterest Group


 Carrots1 1⁄2 Pound (10 Medium Sized)
 Garlic2 Clove (10 gm), peeled
 Onion1 Small
 Bell pepper1⁄2 , seeded and deveined
 Chicken stock3 Cup (48 tbs)
 Unsalted butter2 Tablespoon (1/4 Stick)
 Heavy cream1 Cup (16 tbs)
 Salt To Taste
 Freshly ground pepper To Taste

Nutrition Facts

Serving size

Calories 277 Calories from Fat 181

% Daily Value*

Total Fat 21 g31.7%

Saturated Fat 12.2 g61.1%

Trans Fat 0 g

Cholesterol 69.2 mg

Sodium 331.7 mg13.8%

Total Carbohydrates 19 g6.5%

Dietary Fiber 3.8 g15.3%

Sugars 8.5 g

Protein 5 g10.8%

Vitamin A 394.1% Vitamin C 32.2%

Calcium 7.8% Iron 4.3%

*Based on a 2000 Calorie diet


Wash the carrots, but do not peel them.
Place in a large pot of salted water and bring to a boil over moderately high heat.
Reduce the heat to medium and cook until tender, 10 to 15 minutes.
Drain and rinse under cold water.
Coarsely chop.
In the bowl of a food processor, combine the carrots, garlic, onion, bell pepper, and 1 cup of the chicken stock.
Blend until smooth. (Depending on capacity of food processor, this may have to be done in two batches.)
In a soup pot or saucepan, melt the butter.
Add the carrot mixture, remaining chicken stock, and cream.
Over medium-high heat, bring to a boil.
Season to taste with salt and pepper.
Serve hot or cold with warm bread sticks.