Carrot Soup Recipe - Allrecipes.com
Carrot Soup Recipe

Carrot Soup

Recipe by  

"This flavorful and fragrant soup is a wonderful addition to any special dinner. My family has enjoyed this soup every Thanksgiving for years."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
  2. In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.
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Reviews More Reviews

Most Helpful Positive Review
Jul 12, 2004

This soup is wonderful. I left out the butter, as suggested by another member and added a little olive oil. I would suggest adding more garlic, I love garlic and feel the recipe needs more. Otherwise this is fantastic! I will make it again! Okay, I have made this soup about 5 times. This last time was the best! I used baby carrots and omitted all butter and oil. I doubled the garlic and used chicken broth powder. It was AMAZING! also, try sprinkling chives ontop, yum!!!

 
Most Helpful Critical Review
Oct 09, 2003

I'm sorry, I did not like this. I love all the ingredients, nothing strange on the list. But the overall flavour was not pleasant to me. Maybe if my carrots were sweeter? I might try it again without the garlic.

 
Oct 09, 2003

This is heavy on the butter but you can cut back. Great if you like dill. Do not make if you do not like dill. This is a GREAT recipe to use up lots of carrots that are getting old in your fridge.

 
Jun 20, 2003

Very delicious. Loved the garlic-y taste. Added very little butter but you could easily leave it out completely to reduce the fat content. I added fresh dill as well and it was fabulous. Will make for my Christmas company.

 
Dec 19, 2005

Surplus carrots, make this soup then freeze in 2cups(1pint) containers.Its then ready for that surprise dinner party or for when you come home on those very cold days and need some hot food quick.

 
Jan 22, 2007

This is excellent! It tastes wonderful, I can't wait for my husband to come home and try it. I feel like it might be missing one small thing, but I can't put my finger on it. Until then, I'm going to have a little more with some bread & butter. Maybe I'll make this for Thanksgiving for a change of pace! UPDATE: 1/23/07 - Made it again. This time the hubby made a suggestion to add a little milk to the pot. Wow! That had to be what I was missing before. Mmmmmm!

 
Nov 02, 2005

I expected a sweet mellow taste. This was very bitter!! Would not waste all the time or ingredients in making it again! I followed the recipe to a "T"....even tried adding some cheese later on! It just got worse!

 
Aug 17, 2010

EASY AND GOOD! I put all the ingredients except the butter in the crockpot and cooked it all day on low. Blended it up and cooked it on high for another 2 hours- added the butter at this time- ALL of it. I also added two ears of corn- cut off the cob and 2 bay leaves. Blended the corn right up with the carrots. I thought this soup was FANTASTIC. Oh- I used 6 cups of veggie stock instead of the chicken.

 

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Nutrition

  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 22.8 g
  • 7%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 15.9 g
  • 25%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 849 mg
  • 34%

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

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