Cream of Carrot Soup

"'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.'"
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35 m servings
Serving size has been adjusted!
Original recipe yields 5 servings

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  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.


Read all reviews 7
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This is a good basic recipe for one of my favorite soups. I like to serve this cold, garnished with cucumber slices, on a hot summer's day.

This was ok. It was lacking in flavor. Because I needed to thicken it up, I threw in a potato and I also seasoned with salt, pepper, and garlic/wine seasoning from The Melting Pot. It made it...

A really fast way to get dinner on the table when you don't know what to make! It definitely doesn't serve 5 hungry people though, unless as an appetizer soup. I'd say double the recipe to have ...

Excellent! Nice and simple.

This was a very good soup; easy to prepare. I could eat it at least 2 -3 times a month, but my family would only eat it maybe once a month or every other month.

I really love this soup and make it all the time. It's very easy to make.

I personally LOVE this soup. I triple the amount of carrots and lessen the cream. I like my soup to be on the thicker side. I've made it about 8 times already, and it freezes really well. I mak...

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