Carrot Soup With Potatoes And Cream Recipes
CARROT SOUP WITH POTATOES AND CREAM
This is a family favorite! We have it at all holiday dinners. The kids love it, too!
Provided by Jennifer M
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.
Nutrition Facts : Calories 148 calories, Carbohydrate 19.7 g, Cholesterol 22.3 mg, Fat 6.5 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 3.6 g, Sodium 929 mg, Sugar 4.4 g
CREAM OF CARROT SOUP
This is my little picky eater's favorite soup.
Provided by Miss Tyckle
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
- Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 14.8 g, Cholesterol 37.5 mg, Fat 11.7 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 585.9 mg, Sugar 3.5 g
CARROT & POTATO SOUP
Make and share this Carrot & Potato Soup recipe from Food.com.
Provided by Tebo3759
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions& garlic in margarine until tender.
- Add chicken broth, carrots, potatoes, Italian seasoning and bay leaf.
- Simmer, uncovered, until vegetables are tender, about 20-25 minutes .
- Discard bay leaf and puree soup.
- Season with salt& pepper.
CREAMY POTATO, CARROT, AND LEEK SOUP
Ever since a trip to Ireland in 2001 I have wanted to recreate a leek soup I enjoyed in a small village restaurant. This is what I came up with and even my husband thinks I nailed it. My kids will eat this because it is smooth and they are not turned off by any particular ingredient.
Provided by Andrea Luhman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
- Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
- Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 64 g, Cholesterol 50.9 mg, Fat 15 g, Fiber 9.2 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 1413.3 mg, Sugar 8.7 g
CREAM OF CARROT SOUP
Rich tasting, warm and comforting. I had a recipe I loved for this soup, but the original called for a lot more butter and 2 cups of heavy cream. I didn't really want to save this soup for special occasions only, so I attempted to reduce the fat & calories by reducing the butter and replacing the cream with evaporated milk - I have even tried evaporated skim milk with success (but it is better with whole evaporated milk). If I am serving this to guests, I use the half-n- half, but for just me I like it with the milk. I have never missed the cream in this.
Provided by HeatherFeather
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so.
- Add carrots, potatoes, chicken broth, and ginger powder.
- Cover and cook on medium heat 30 minutes or until veggies are very tender.
- Remove from heat and let cool 15 minutes.
- Using a stick blender, puree the soup right in the pot (or pour some into a blender and puree- you'll have to do this in batches though).
- Return to heat and add milk, rosemary, salt, and pepper.
- Cook over low heat until heated through, maybe 5 minutes or so.
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CREAMY POTATO CARROT SOUP RECIPE - AVERIE COOKS
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5/5 (1)Total Time 1 hrCategory SoupCalories 178 per serving
- Soup – Trim, peel, and slice the carrots and potatoes. Make sure vegetables are thin and small or they’ll take much longer to cook; set aside.
- Dice the onion, and finely mince the garlic and ginger. Reduce the amount of ginger if you’re sensitive to it, I suggest halving it if you’re sensitive; set aside.
- In a large heavy-bottom pot (I use this Le Creuset Signature Enameled Cast-Iron 6-3/4-Quart Oval French (Dutch) Oven), add the butter, onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.
CREAMY POTATO-CARROT SOUP RECIPE | EATINGWELL
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Category Healthy Fall Soup & Stew RecipesCalories 144 per servingTotal Time 40 mins
- Heat oil in a large heavy pot over medium heat. Add onion, celery, salt and pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes.
- Add broth, carrots, potatoes, apple and bay leaf to the pot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the carrots and potatoes are tender, about 20 minutes. Discard the bay leaf.
- Working in batches, if necessary, pour the soup into a blender. Secure the lid on the blender, remove the center piece to allow steam to escape and place a clean towel over the opening. Process until smooth, 45 seconds to 1 minute. (Alternatively, puree soup in the pot with an immersion blender until smooth. Use caution when blending hot liquids.) Return the soup to the pot and stir in lemon juice and 1/2 cup half-and-half. Top each serving with celery leaves, if desired, and drizzle each with 1 teaspoon half-and-half.
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CREAMY CARROT SOUP WITH POTATOES RECIPE - ONE HAPPY DISH
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5/5 (2)Total Time 40 minsCategory SoupCalories 145 per serving
- Heat the ghee, butter or oil in a large soup pot over medium heat. Once it shimmers, add the onion to the pot and sauté until translucent. Add the garlic and cook for another minute, and then add the carrots and potatoes and cook for five minutes more.
- Slowly pour in the vegetable stock and add the cumin. Reduce the heat to medium-low and cook covered for 20 minutes or until you can easily pierce the vegetables with a fork.
- Scoop out half of the veggies and liquid into a high speed or regular blender and purée on high for a minute or two (see notes). Pour the puréed soup into a large bowl and repeat with the other half of the soup.
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