- Recipes Home
- Interest Groups
Creamy Carrot Soup Recipe
|Unsalted butter||2 Tablespoon|
|Coarsely chopped onions||2 Cup (32 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Carrots||3 Pound, peeled and coarsely chopped|
|Vegetable stock||4 Cup (64 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
Calories 372 Calories from Fat 159
% Daily Value*
Total Fat 18 g27.9%
Saturated Fat 10.9 g54.7%
Trans Fat 0 g
Cholesterol 57.2 mg
Sodium 946.6 mg39.4%
Total Carbohydrates 46 g15.2%
Dietary Fiber 12.6 g50.3%
Sugars 19.9 g
Protein 5 g10.3%
Vitamin A 1149.3% Vitamin C 46.4%
Calcium 16.7% Iron 8.6%
*Based on a 2000 Calorie diet
2. Add the wine and continue to cook until the liquid has evaporated, about 5 minutes.
3. Add the carrots and enough Vegetable Stock to cover. Bring to a boil; reduce the heat to moderate and cook, uncovered, stirring frequently, until the carrots are soft, about 30 minutes.
4. Puree the soup in a blender or food processor. Return the puree to the saucepan and add enough additional stock to bring the soup to a desirable consistency.
5. Season with the pepper and additional salt to taste. Add the cream, if desired, heat through and divide the soup among individual bowls.