Creamy Carrot Soup Recipe -
Creamy Carrot Soup Recipe
  • READY IN 45 mins

Creamy Carrot Soup

Recipe by  

"This is a nice light soup that is best served with warm bread and a fresh salad."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. Melt butter in a small saucepan. Sweat the carrots, onion and ginger with the butter. Add potatoes and broth, then bring to a boil. Reduce heat, and simmer until potatoes are tender. Strain liquid into a separate container. Put vegetables into a blender along with the dill, and pour in just enough of the liquid to cover the vegetables. Puree in stages if necessary. Discard excess broth. Return vegetable puree to pan.
  2. Stir heavy cream into the pan with the vegetables. Season with salt and pepper. Heat, but do not boil, and serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2005

This soup is very good and healthy. I took advice of other reviewer and used the coconut milk instead of heavy cream, I think it would be really bland without it. The directions said to strain the vegetables and throw away excess vegetable broth?! This makes no sense thats where the vitamins are not to mention I bought good stock and it is not cheap. So I used less broth, I used enough to cover the vegetables which is how it is supposed to be in the end. I actually used half of the stock called for in the recipe. Instead of straining and separating it I did what I always do with this type of soup recipe and used a hand held blender and put it in the pot and zapped the whole lot. Save the vitamins and work!!.

Most Helpful Critical Review
Aug 29, 2002

No-one in my family liked it....maybe we just don't like carrot soup.

Feb 07, 2004

I found this soup to be absolutely wonderful. Most carrot soups I have made previously have had a strong carrot flavour but this particular soup was mellowed with the addition of potatoes. The dill (I used a 1/4 tps. of dried dill weed,) and the ginger gave the soup a lovely delicate flavour and it is a soup I would heartily recommend. Love this website!

Apr 16, 2006

I made this recipe for an Iron Chef party, and I received the second highest number of votes. I hate ginger, but it was the "secret" ingredient so I didn't have a choice. I found this recipe and was pleasantly surprised by the outcome. The ginger wasn't overwhelming and the dill was a great accent. I tripled the recipe and added two tablespoons of brown sugar, as well as a teaspoon of chili powder to spice it up a little (I also took the advice of someone on the website and used coconut milk instead.) I'd make it again.

Nov 10, 2003

MAKE THIS LOWER IN FAT AND VEGAN by using light coconut milk instead of heavy cream. The coconut milk is lovely with the ginger. I tried it because we're vegan but it sounded like a great recipe and it turned out great! This was a very nice soup!

Jul 28, 2006

Wow, this was so amazing. I added coconut milk instead, which turned out devine. Everyone who has tried my soup has raved about it. Thanks!

Sep 27, 2008

This recipe is great! Here's what I did: 1) quadrupled everything except for the broth. 2) substituted chicken broth for veg broth, rosemary for dill, and ground ginger for fresh. 3) also added cinnamon as one reviewer suggested. 4) did not discard any of the broth. It turned out excellent, and very flavorful.

Nov 19, 2005

I followed some of the review ideas, and doubled the ginger root, and used lowfat coconut milk. I added a pinch of cinnamon too. I used sour cream to garnish. It was by far one of the best soups I have made!


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  • Calories
  • 161 kcal
  • 8%
  • Carbohydrates
  • 11.7 g
  • 4%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 373 mg
  • 15%

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

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