Cream of Carrot Soup
Ingredients35 m servings
- 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.
- In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through.
ReviewsRead all reviews 7
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 ...
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.