Creamy Carrot Soup Recipe

Creamy Carrot Soup picture


Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientInterest Group


 Carrots6 Medium, thinly sliced
 Potatoes2 Medium, diced to 1/2 inch cubes
 Chicken stock/Boiling water / 2 chicken cubes1 1⁄2 Cup (24 tbs)
 Worcestershire sauce1 Teaspoon
 Salt2 Teaspoon
 Pepper1⁄4 Teaspoon
 Paprika1⁄2 Teaspoon
 Butter1⁄4 Cup (4 tbs)
 Spanish onion1 Large, finely chopped
 Flour3 Tablespoon
 Milk3 Cup (48 tbs)
 Thyme1⁄4 Teaspoon
 Parsley1⁄4 Cup (4 tbs), chopped

Nutrition Facts

Serving size

Calories 277 Calories from Fat 110

% Daily Value*

Total Fat 12 g19.1%

Saturated Fat 7.2 g36%

Trans Fat 0 g

Cholesterol 33.3 mg

Sodium 837.3 mg34.9%

Total Carbohydrates 36 g11.9%

Dietary Fiber 4.3 g17.4%

Sugars 12.6 g

Protein 8 g16.9%

Vitamin A 219.7% Vitamin C 38.3%

Calcium 17.8% Iron 8.8%

*Based on a 2000 Calorie diet


1. In large saucepan bring to boil thinly sliced carrots, potato cubes, chicken stock or boiling water, chicken cubes, Worcestershire sauce, salt, pepper and paprika and simmer till vegetables are tender crisp.
2. In another saucepan, melt butter, add onion and stir for 3 minutes.
3. Sprinkle in flour, blend and stir till boiling.
4. Add this mixture to the chicken and vegetable mixture and simmer for 5 minutes.

5. Add heated milk without letting it boil, stir in parsley and serve.