Winter Solstice Soup

Winter Solstice Soup

34

"A golden colored, nourishing soup created on a cold northeastern winter night. Perfect to warm you from the inside! Serve with biscuits and a fruit salad."
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Ingredients

55 m servings 229 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 729 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large pot over medium heat, melt the butter or margarine and saute the onions for 5 to 10 minutes, or until tender. Add the carrots, potatoes, water, salt, parsley, thyme and bay leaf.
  2. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove the bay leaf.
  3. Puree the soup in a blender or food processor in small batches and return to the pot. Stir in the milk, mixing well, and season with salt and pepper to taste.

Reviews

34
  1. 42 Ratings

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Most helpful positive review

This may be the perfect soup. The ingredients are usually on hand, it's quick and easy to make, and it's got really great flavor. I have only two suggestions about making this soup: At least f...

Most helpful critical review

I made a few changes. Added 2T curry powder & some chopped celery. Used butter instead of margarine. Will make next time w/ half of the milk. It was a little too creamy for my taste.

This may be the perfect soup. The ingredients are usually on hand, it's quick and easy to make, and it's got really great flavor. I have only two suggestions about making this soup: At least f...

Fantastic!! But better than just that..it was just so SIMPLE! Have to say that it was at first a bit watery. My guess is my potatos were too small! But the fix was easy. Just added some inst...

Very good recipe. I used one sweet potato peeled and one white potato unpeeled, fresh parsley, skim milk and 1 can of chicken broth for some of the water. Next time, I will use less liquid in ...

I made this the first day it snowed. It was a wonderfully warm, creamy and filling soup. The next time I make it however, I think I'm not going to blend all of it so there will be some chunks of...

I made this for a Cookie Enchange I hosted on December 21st. I was plesantly surprised at the ease it was to prepare. I added a little garlic powder to add a kick. It was a nice soup. This would...

Great soup! After reading the reviews I made the following changes: 1 white, 1 sweet potato; 3 cups vegetable broth instead of water; added some frozen spinach, thawed and squeezed and pureed on...

This recipe is simply "TOP NOTCH"! I wanted to surprise my wife before she came home and I had our 2 year old with me. He helped me with getting all the ingrediants from the fridge and even he...

I really liked this recipe. I used World's Greatest Vegetable Broth (from this website) in place of the water, 1 russet and 1 sweet potato and 1 teaspoon of garlic powder. Definitely a keeper!

I made a few changes. Added 2T curry powder & some chopped celery. Used butter instead of margarine. Will make next time w/ half of the milk. It was a little too creamy for my taste.