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Classic Cream Of Carrot Soup Recipe
|Condensed chicken broth||1 Can (10 oz)|
|Carrots||6 Medium, peeled and sliced|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Cream style cottage cheese||1 Cup (16 tbs)|
|Milk||2 Cup (32 tbs)|
|Plain yogurt||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 854 Calories from Fat 304
% Daily Value*
Total Fat 34 g51.7%
Saturated Fat 17.5 g87.7%
Trans Fat 0.4 g
Cholesterol 111.3 mg
Sodium 4094.4 mg170.6%
Total Carbohydrates 94 g31.2%
Dietary Fiber 14.9 g59.6%
Sugars 65.7 g
Protein 51 g102.9%
Vitamin A 1256.2% Vitamin C 62.9%
Calcium 100.2% Iron 14.1%
*Based on a 2000 Calorie diet
Bring to a boil.
Reduce heat; cover and simmer for 15 to 20 minutes until vegetables are tender.
Transfer mixture to blender or food processor.
Add Cottage cheese; cover and blend until smooth.
Return mixture to saucepan.
Stir in milk, salt and pepper; heat through (do not boil).
Transfer mixture to tureen or serving bowl; dollop with yogurt.
Gently swirl yogurt into soup with spoon.
Sprinkle with croutons, if desired.