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Creamy Carrot Soup

Rated as 4.58 out of 5 Stars

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

45 m servings 161 cals
Original recipe yields 3 servings (3 cups)

Directions

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  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.

Nutrition Facts


Per Serving: 161 calories; 12.2 g fat; 11.7 g carbohydrates; 2.1 g protein; 39 mg cholesterol; 373 mg sodium. Full nutrition

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Reviews

Read all reviews 62
  1. 76 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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

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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...

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...

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 a...

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 reci...

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!

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...

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 soup...

we really enjoyed this soup, it was not hard to make however it does not make very much, next time I'll double or triple it.

Absolutely Fantastic Soup! Add a little bit of extra ginger and ease up just a little on the dill, and it is absolutely perfect!!!! Delish!!!