Creamy Carrot Soup

By The Canadian Living Test Kitchen

275 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
per serving: about	-
cal	236236 cal
pro	6 g6g pro
total fat	5 g5g total fat
sat. fat	2 g2g sat. fat
carb	43 g43g carb
fibre	6 g6g fibre
chol	10 mg10mg chol
sodium	1,109 mg1,109mg sodium
% RDI:	-
calcium	1111 calcium
iron	1616 iron
vit A	431431 vit A
vit C	2727 vit C
folate	1616 folate

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

Ingredients

1 tbsp butter 1 1tbsp tbspbutter
2 onions , chopped2 2oniononions, chopped
1-1/4 1-1/4lb lbcarrotcarrots, (about 10) coarsely chopped
1 1sweet potatosweet potatoes, peeled and coarsely chopped
4 cups vegetable stock 4 4cups cupsvegetable stock
1-1/2 tsp ground cumin 1-1/2 1-1/2tsp tspground cumin
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/2 cup milk 1/2 1/2cup cupmilk
1 cup croutons 1 1cup cupcroutoncroutons

Preparation

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.

Source : Canadian Living Magazine: November 2000

Keywords : Soup; Appetizers; Vegetarian; Carrots; Sweet potato;

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