Cream Of Carrot Soup

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A creamy and colorful soup that is perfect for a chilly Autumn day. Best served with a slice of bread or crackers.

60 minutes Prep: 20 minutes Cook: 40 minutes

189 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	tablespoons	butter	or margarine, or water
1	medium	onion	chopped
12	medium	carrots	sliced
1	medium	potatoes	peeled and diced
4	cups	vegetable stock
1/2	cup	soy milk
1	x	salt	to taste
1	x	black pepper	to taste
1/4	teaspoon	ginger	ground
1/4	teaspoon	rosemary leaves
1	tablespoon	orange juice

Directions

Heat the margarine or water in a large saucepan. Cook the onion for 5 minutes over low heat, or until soft. Add the carrots and potato, cover, and simmer for 5 to 10 minutes. Add the broth, cover, and simmer about 20 minutes, or until vegetables are tender.

Pour the soup through a sieve or colander, reserving the stock for later. Puree the vegetables in a blender or food processor and return them to the saucepan. Add the soy milk, then gradually add the reserved stock until the soup reaches desired consistency.

Flavor with the remaining ingredients. Reheat slowly and serve.

Reviews

This recipe works well, be careful when cooking to avoid scorching (there is a lot of sugar in onions and carrots).If you use bullion cubes be careful of the salt, Sunny D makes an interesting change from real Orange juice. This is a good substitute for Potatoe Soup, good during Christmas goes well with turkey, goose The flavour will be subtle,garnish with carrot curls from a vegetable peeler.
over 7 years ago

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Nutrition Facts

Serving Size 360g

Amount per Serving

Calories 189 34% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 13mg	4%
Sodium 819mg	34%
Total Carbohydrate 28.0g	9%
Dietary Fiber 4.0g	18%
Sugars 7.0g
Protein 6.0g	11%