Cream Of Carrot Soup(This Is A Winner!)
A rich, creamy carrot soup with hints of bacon and seasonings, perfect for a comforting meal that combines fresh vegetables and savory flavors.
Ingredients
- 6 large carrots, pared and cut up ⓘ
- 1 teaspoon sugar
- 1 teaspoon salt ⓘ
- 2 tablespoons flour ⓘ
- 1/8 teaspoon pepper ⓘ
- 1 chicken breast, cooked ⓘ
- 1 quart milk ⓘ
- 2 tablespoons butter ⓘ
- 3/4 cup cream ⓘ
- pinch of nutmeg ⓘ
- 1/4 pound bacon, diced and blanched ⓘ
- 2 medium onions, chopped ⓘ
- 1 quart chicken soup ⓘ
- 1/2 teaspoon thyme leaves ⓘ
- 8 tablespoons butter ⓘ
- 3 (6 1/2 oz) cans minced clams ⓘ
- 6 stalks celery, cut thin ⓘ
- black pepper ⓘ
- 1 1/2 pounds potatoes
- 6 tablespoons flour ⓘ
- 4 very ripe, diced tomatoes ⓘ
- 6 Tbsp. flour
- 4 very ripe, diced tomatoes ⓘ
Instructions
- In a deep pan, melt 1 tablespoon of butter with a dash of Worcestershire, paprika, about 1/2 teaspoon of celery salt, and cook until heated through.
- Add oysters and clam juice; cook until edges of oysters curl.
- Pour in milk; bring to a boil, then transfer the mixture to a bowl.
- Top with 1 tablespoon of butter and paprika before serving.
Tips & Substitutions
For a smoother texture, blend the soup after cooking. If you want to lighten it up, substitute half of the cream with additional milk. Fresh herbs like parsley can replace thyme for a different flavor profile. To add more depth, consider incorporating roasted garlic or sautéed leeks. This cream of carrot soup pairs beautifully with Chicken In Sauce Over Brown Rice for a hearty meal.
Serving Suggestions
Serve the soup hot, garnished with a sprinkle of fresh herbs or croutons for added texture. It pairs well with a side salad or crusty bread for dipping. For a complete meal, consider serving alongside a light protein dish, such as grilled chicken or fish. This soup is also delicious when served as an appetizer before a main course.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of milk or broth to reach your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Carrot Soup(This Is A Winner!) contains roughly 2002 calories, with 54g protein, 277g carbohydrates, and 94g fat. It is an excellent source of dietary fiber (324% of the Daily Value), iron (222% of the Daily Value), and vitamin C (213% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen carrots instead of fresh ones?
Yes, frozen carrots can be used in this recipe. Just make sure to thaw them first and adjust the cooking time as needed since they may cook faster than fresh carrots. This is a great option for convenience, especially when fresh carrots are not available.
Is there a way to make this soup vegan?
Absolutely! To make the soup vegan, substitute the butter with olive oil or vegan butter, replace the cream with coconut milk or cashew cream, and use vegetable broth instead of chicken soup. You can still achieve a rich and creamy texture without the dairy ingredients.
What can I add for extra flavor?
Consider adding spices like cumin or coriander for an exotic twist. You can also include a splash of lemon juice or a dash of hot sauce to enhance the soup's flavor profile. Fresh herbs like basil or cilantro can also add brightness and freshness to the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).