Tested till perfect Creamy Carrot Soup

Creamy Carrot Soup

Get hefty dose of vitamin A-rich carrots with this easy soup recipe. Serve with: Black Bean Salad

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2000

Recipe4 out of 5 based on 31 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspbutter
  • 2 2oniononions, chopped
  • 1-1/4 lb 1-1/4lbcarrotcarrots, (about 10) coarsely chopped
  • 1 1sweet potatosweet potatoes, peeled and coarsely chopped
  • 4 cups 4cupsvegetable stock
  • 1-1/2 tsp 1-1/2tspground cumin
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/2 cup 1/2cupmilk
  • 1 cup 1cupcroutoncroutons
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In saucepan, heat butter over medium heat; cook onions, stirring often, for about 5 minutes or until softened. Add carrots, sweet potato, stock, cumin, salt and pepper; bring to boil. Reduce heat to medium; cover and simmer for 20 minutes.

Pur?in food processor or blender until smooth. Blend in milk. Return to pan and reheat. Serve sprinkled with croutons.

Nutritional Information per serving: about

cal 236 pro 6g total fat 5g sat. fat 2g
carb 43g fibre 6g chol 10mg sodium 1,109mg

% RDI:

calcium 11 iron 16 vit A 431 vit C 27
folate 16
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