Carrot Soup Recipe

Carrot Soup
submitted by sumit at


Main Ingredient


 Carrots4 Medium, cut up
 Water1⁄2 Cup (8 tbs)
 Instant chicken bouillon granules2 Teaspoon
 Sugar1⁄2 Teaspoon
 Crushed dried mint1⁄4 Teaspoon
 Chopped onion1⁄4 Cup (4 tbs)
 Butter/Margarine1 Tablespoon
 All purpose flour1 Tablespoon
 Milk2 1⁄2 Cup (40 tbs)
 Cream cheese3 Ounce, cubed (1 package)
 Salt1⁄2 Teaspoon
 Pepper1 Dash

Nutrition Facts

Serving size: Complete recipe

Calories 934 Calories from Fat 535

% Daily Value*

Total Fat 61 g93.1%

Saturated Fat 34.8 g174%

Trans Fat 0 g

Cholesterol 182.3 mg

Sodium 3971.9 mg165.5%

Total Carbohydrates 77 g25.8%

Dietary Fiber 8.3 g33.2%

Sugars 48.3 g

Protein 28 g55.8%

Vitamin A 858.4% Vitamin C 28.9%

Calcium 83.7% Iron 17.3%

*Based on a 2000 Calorie diet


In covered saucepan cook carrots in water with bouillon granules, sugar, and mint for about 25 minutes or till very tender.
Meanwhile, cook onion in butter or margarine till tender but not brown.
Stir in flour.
Add milk all at once; cook and stir till thickened and bubbly.
Gradually add about 1 cup of the hot milk mixture to cream cheese; beat until smooth.
Return to saucepan and mix well.
In blender container place carrots with their liquid; cover and blend till smooth.
Add carrot mixture to milk mixture.
Cook and stir till soup just comes to boiling.
Stir in salt and pepper.
Garnish with fresh thyme, if desired.