READY IN ABOUT 1¼ hrs

Carrot Soup with Potatoes and Cream

Read Reviews (13)

"This is a family favorite! We have it at all holiday dinners. The kids love it, too!" — Jennifer

Directions

Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

Kitchen-Friendly View

PREP 25 mins
COOK 45 mins
READY IN 1 hr 10 mins

Reviews More Reviews

Oct 05, 2009

This soup is GREAT! It is so flavorful ~ perfectly seasoned. It didn't even need the cream ~ I tried it both with & without the cream. The second time I made this soup, I used a yogurt garnish - in a squirt bottle. The yogurt was a fine alternative addition & floated as nicely as the cream. The cream & parsley are mostly for beautiful presentation. I found that the parsley sprig actually detracted from the soup's lovely smoothness, & tasted like its chlorophyll. I think a better green garnish is some thinly sliced green onions - the raw onion's enzymes actually help better digest cooked potato! I highly recommend this soup.

—Rhianna

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Oct 26, 2010

Made this as stated in the recipe, except that I used fresh ginger (1 tbspoon), dill (1 teaspoon) and paprika (1/2 teaspoon) as the spices... delicious, comforting fall/winter soup!

—dfotw

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19 Ratings

Jan 12, 2010

Love the soup! I was looking for a good potatoe, carrot soup recipe and I found it. I did not add all the herbs, since I didnt have them on hand. I also did not add the heavy cream, and this soup didnt need it. I added salt and pepper for seasoning and it was perfect!

—Lise

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Mar 01, 2010

This was excellent! Good use for leftover 5 lb bag of organic carrots. I too left out the cream to decrease fat and used sweet potato. Appropriate for simple lunch or supper or served in my fine china soup tureens.

—skreps

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Oct 06, 2009

Delicious soup! Very simple and easy to make, I omitted the cream because I wanted to cut on fat.

—Fit&Healthy Mom

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Feb 08, 2010

good- used vegetable stock and no cream

—kimwins

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Dec 08, 2009

Good recipe and really easy to make. I had to add a lot of white pepper to get it to a flavor we were happy with (about 1/4 - 1/2 teaspoon). I also added some paprika for richer color and more thyme, about 1/4 of a teaspoon. You may want to take the bay leaf out before blending (I forgot). Good flavor even without the cream. Thanks for sharing!

—bsuever

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Mar 26, 2010

Simple, quick and yummy! I've made this a couple of times now and it disappears within minutes.

—naui

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Nutrition

Calories
148 kcal
7%

Carbohydrates
19.7 g
6%

Cholesterol
22 mg
7%

Fat
6.5 g
10%

Fiber
3.9 g
15%

Protein
3.8 g
8%

Sodium
977 mg
39%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Carrot Soup with Potatoes and Cream

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 148
Calories from Fat: 58

% Daily Value *
Total Fat 6.5g 10 %
Saturated Fat 3.6g 18 %
Cholesterol 22mg 7 %
Sodium 977mg 39 %
** Potassium 595mg 17 %
Total Carbohydrates 19.7g 6 %
** Dietary Fiber 3.9g 15 %
Protein 3.8g 8 %
** Sugars 4.4g
** Vitamin A 202 %
** Vitamin C 89 %
** Calcium 9 %
** Iron 26 %
** Thiamin 13 %
** Niacin 17 %
** Vitamin B6 18 %
** Magnesium 13 %
** Folate 36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.