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Cream of Carrot Soup


Yield: 4 servings (serving size: 1 cup)

Calories 112 (28% from fat)
Fat: 3.5g (sat 2g,mono 0.8g,poly 0.2g)
Protein: 7.3g
Carbohydrate: 13.4g
Fiber: 1.1g
Sodium: 759mg
Calcium: 152mg

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  • * 2 cups baby carrots
  • * 2 cups fat-free, less-sodium chicken broth
  • * 3/4 teaspoon fresh thyme, divided
  • * 1 garlic clove
  • * 1 tablespoon all-purpose flour
  • * 2 cups 1% low-fat milk
  • * Dash of ground nutmeg
  • * 2 teaspoons butter
  • * 3/4 teaspoon salt
  • * 1/4 teaspoon grated lemon rind


Adapted from


Step 1

Combine carrots, broth, 1/2 teaspoon thyme, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Place carrot mixture in a blender; process until smooth.

Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add pureed carrots and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.


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