Cream Of Carrot Soup 2 Ww Points Recipes

CREAM OF CARROT SOUP

Cream Of Carrot Soup image

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

Ingredients

¼ cup butter, cubed
2 ½ cups sliced carrots
1 large potato, peeled and cubed
1 cup chopped onion
1 stalk celery, chopped
3 cups chicken broth
1 teaspoon ground ginger
½ cup heavy whipping cream
1 teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper

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

CREAM OF CARROT SOUP - 2 WW POINTS

Cream of Carrot Soup - 2 Ww Points image

This is incredibly smooth and creamy. The secret ingredient is (believe it or not) non-dairy liquid creamer. I had a version of this at a restaurant. I asked them for the recipe, and they gave me a list of ingredients, so this is my re-creation based on those ingredients.

Provided by KelBel

Categories Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

5 cups carrots, peeled and diced
2 medium potatoes, peeled and diced
2 small onions, peeled and diced
6 cups water
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon white pepper
1 teaspoon salt
2 tablespoons sugar
1 tablespoon butter
1 1/2 cups non-dairy coffee creamer

Steps:

Simmer carrots, potatoes, and onions in enough water to just cover veges for 45 minutes, until soft.
Using a food processor, blender, or Stick blender (my choice), puree ingredients together.
Return back to soup pot and add seasonings, butter and creamer.
Warm over low heat until hot.

Nutrition Facts : Calories 166.9, Fat 6.3, SaturatedFat 1.9, Cholesterol 3.8, Sodium 391.4, Carbohydrate 26.9, Fiber 3.9, Sugar 12.7, Protein 2.4

CREAM OF CARROT SOUP

Cream Of Carrot Soup image

Make and share this Cream Of Carrot Soup recipe from Food.com.

Provided by PollyB

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 large onion, sliced
1 teaspoon canola oil
2 cups defatted chicken or 2 cups vegetable stock
4 ounces carrots, sliced
1 large potato, cubed
1/2 teaspoon dried thyme
3/4 cup skim milk

Steps:

In a 2-quart saucepan, saute the onions in the oil until softened, about 5 minutes.
Add the stock, carrots, potatoes and thyme.
Simmer until tender, about 25 minutes.
Puree in a food mill or blender.
Stir in the milk.

Nutrition Facts : Calories 128.2, Fat 1.4, SaturatedFat 0.2, Cholesterol 0.9, Sodium 54.3, Carbohydrate 25.4, Fiber 3.4, Sugar 3.7, Protein 4.3

CREAM OF CARROT SOUP

Cream of Carrot Soup image

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

Ingredients

1 cup onion, finely chopped
2 tablespoons butter or 2 tablespoons margarine
4 1/2 cups carrots, peeled,thinly sliced
1 large potato, peeld,cubed
2 (14 1/2 ounce) cans 98% fat free chicken broth or 2 (14 1/2 ounce) cans vegetable broth
1 teaspoon ground ginger powder
2 cups evaporated milk or 2 cups half-and-half cream
1 teaspoon crushed dried rosemary
1/2 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste

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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