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Cream of Carrot Soup Recipe
|Young carrots||500 Gram|
|Chicken stock/1.25 liters of water and chicken stock cubes||1 1⁄4 Liter|
|Garlic||3 Clove (15 gm), crushed|
|Finely chopped parsley||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1252 Calories from Fat 207
% Daily Value*
Total Fat 22 g33.7%
Saturated Fat 9.7 g48.5%
Trans Fat 0 g
Cholesterol 48.4 mg
Sodium 2824 mg117.7%
Total Carbohydrates 218 g72.8%
Dietary Fiber 14.8 g59.4%
Sugars 98.4 g
Protein 43 g86.1%
Vitamin A 1702% Vitamin C 94.4%
Calcium 57.9% Iron 29.5%
*Based on a 2000 Calorie diet
Cut off carrot tops if green and remove any rough bumps on skin.
Wash carrots well but do not scrape as the skin gives both colour and flavour to the soup.
Slice carrots 1 cm (1/2-inch) thick, place in a large saucepan with chicken stock, bring to the boil, reduce heat and simmer 20 minutes.
Add garlic and rub soup through a sieve or puree in an electric blender.
Stir a cup of warm soup into cream and combine with remaining soup.
Bring to simmering point.
Avoid boiling as cream may curdle.
Add salt and pepper to taste.
Serve hot, sprinkled with chopped parsley.