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Creamed Carrot Soup

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Submitted by lori sitzer

Creamed Carrot Soup recipe

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

5 75
TABLESPOONS ML BUTTER
4 4
EACH ONIONS
chopped
4 946
CUPS ML CARROTS
sliced
4 6E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
5 1.2
CUPS L BEEF STOCK
3 ½ 828
CUPS ML MILK
1 1
PINCH PINCH SALT *
1 1
PINCH PINCH BLACK PEPPER *
¼ 1.3
TEASPOON ML NUTMEG

Directions

Melt butter in kettle.

Sauté vegetables until onions are clear.

Blend in flour.

Mix in broth and stir until smooth.

Simmer covered 30 minutes.

Put soup through blender to puree.

Stir in milk.

Adjust the seasonings.

Stir until hot, but not boiling.

Ladle into bowls and sprinkle nutmeg on top.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 514g (18.1 oz)
Amount per Serving
Calories 393 44% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 871mg 36%
Total Carbohydrate 14g 14%
Dietary Fiber 6g 22%
Sugars g
Protein 33g
Vitamin A 427% Vitamin C 26%
Calcium 34% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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