Rating: 4.21 stars
99 Ratings
  • 5 star values: 45
  • 4 star values: 39
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 3

Creamy carrot soup .....yummy! Serve with a nice green salad and cornbread!

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Recipe Summary test

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Steam carrots until tender.

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  • In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.

  • In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.

Nutrition Facts

157 calories; protein 3.2g; carbohydrates 13.8g; fat 10.4g; cholesterol 30mg; sodium 271.2mg. Full Nutrition
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Reviews (110)

Most helpful positive review

Rating: 5 stars
02/23/2003
Very delicious and tasty. My husband was sick today and really doesn't enjoy soup but this great soup did the trick. I eliminated the parsley put half (milk) and half (half and half) and after it was all done I made it boil once again to make all the flavours come through. I also used 1 tsp dried basil instead of fresh. 10/10!!!! Read More
(44)

Most helpful critical review

Rating: 3 stars
02/14/2004
For my first batch I didn't read the reviews and added the full teaspoon of pepper. I can't believe someone would want it this hot. You couldn't even taste the soup. Second batch No pepper. It was better but I was still scarred from the first. Read More
(35)
99 Ratings
  • 5 star values: 45
  • 4 star values: 39
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
02/23/2003
Very delicious and tasty. My husband was sick today and really doesn't enjoy soup but this great soup did the trick. I eliminated the parsley put half (milk) and half (half and half) and after it was all done I made it boil once again to make all the flavours come through. I also used 1 tsp dried basil instead of fresh. 10/10!!!! Read More
(44)
Rating: 3 stars
02/13/2004
For my first batch I didn't read the reviews and added the full teaspoon of pepper. I can't believe someone would want it this hot. You couldn't even taste the soup. Second batch No pepper. It was better but I was still scarred from the first. Read More
(35)
Rating: 3 stars
01/26/2004
WARNING: WAY TOO SPICY!!!! This recipe would be 5 stars if I hadn't added the red pepper. I didn't look at the previous reviews and added the amount called for. I had to throw the ENTIRE batch away because it was so hot nobody could eat it. I will make this again but only with 1/8 Teaspoon Red Pepper. You can't imagine how spicy this recipie is- and we like spice! I am still trying to cool down and we ate it 5 days ago. Read More
(31)
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Rating: 5 stars
07/16/2007
This soup is different that I had hoped it would be but surprisingly very tasty anyway. I used a 1/2 teaspoon of un-ground red pepper instead of the full amount substituted the half and half for milk and used 3/4 cup of the water from the steaming of the carrots in place of the 3/4 cup of vegetable broth. Read More
(18)
Rating: 5 stars
06/03/2010
I really liked this soup and it was a great way to use a bunch of baby carrots I had on hand. I didn't have fresh herbs so I used 1 tsp of dried instead. I knew 1 tsp of cayenne pepper would be way too much for us so I cut it down to 1/4 tsp and then 1/8 tsp. Still has a kick so if you don't like spicy soup you would want to omit it completely or just put a sprinkle in. I also added a soup ladle of the cream base to the carrots before adding them to the pot. This helps prevent the "skin" from forming on a cream-based soup while it is sitting on the stove. Read More
(17)
Rating: 3 stars
12/22/2002
I am a great fan of a carrot soup made by old german friends. I came to this site for a good carrot soup recipe however I have to admit I was disapointed in this recipe. Carrots and cayenne don't seem to harmonize in my opinnion anyway. Also I don't think I steamed the carrots enough and even after blending them in the food processor the soup was still lumpy/grainy. Maybe my previous experience with carrot soup set my standards too high??! Read More
(16)
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Rating: 4 stars
12/03/2010
For a less spicy and more complex taste - take out the cayenne pepper and replace with fresh minced ginger. Read More
(14)
Rating: 4 stars
05/05/2003
Wow! This is way too spicy!! I made my first batch using only 1/2 tsp cayenne pepper and it was so incredibly spicy I had to throw it away! I made a batch the following night without any cayenne and it was very good. Didn't even need salt and pepper. I love spicy foods but I couldn't help but wonder if the 1 tsp called for was typed incorrectly. Overall the soup is very good. Read More
(13)
Rating: 4 stars
09/01/2007
had some carrots that i needed to use up and had all the other ingredients on hand except basil substituted dill. excellent taste but i use 1/4 t cayenne on a daily basis and 1 T was even too much for me. my lips were tingly after every bite:) Read More
(12)