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Cream of Carrot Soup

By: Ruth Andrewson  
"'I came up with this rich yummy soup when I was in a hurry one day and we needed something hot to eat,' recalls Ruth Andrewson of Leavenworth, Washington. It's versatile, too. You can substitute most any vegetable with excellent results.'"

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 142 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

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Original Recipe Yield 5 servings
 

Ingredients

  • 4 cups chicken broth
  • 4 large carrots, cut into chunks
  • 1/2 cup whipping cream
  • 1 teaspoon sugar

Directions

  1. In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes.
  2. In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2007 by ManassasMa 
This is a good basic recipe for one of my favorite soups. I like to serve this cold, garnished... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2009 by vttruong 
Excellent! Nice and simple. MORE

 
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