Recipe by Jennifer
"This is a family favorite! We have it at all holiday dinners. The kids love it, too!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Spanish onion, chopped
reduced-fat chicken broth
carrots, peeled and sliced
potatoes, peeled and sliced
herbes de Provence
salt and pepper to taste
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.
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!
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!
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.
Delicious soup! Very simple and easy to make, I omitted the cream because I wanted to cut on fat.
good- used vegetable stock and no cream
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!
Simple, quick and yummy! I've made this a couple of times now and it disappears within minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Soup with Potatoes and Cream
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 58
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a creamy, green garlicky potato soup.
A rich, creamy potato with bacon soup you make in the slow cooker.
See how to make this hearty and satisfying soup.