Creamed Carrot Soup
Creamed carrot soup offers a smooth, flavorful blend of tender carrots and aromatic seasonings, perfect for a comforting appetizer or light meal for vegetable lovers.
Ingredients
Instructions
- In a saucepan, combine chicken broth, chopped onion, cut-up carrots, snipped parsley, basil, salt, and white pepper. Bring to a boil, then simmer until vegetables are tender.
- In a blender, blend the cooked mixture until smooth.
- In a separate saucepan, melt the butter over medium heat.
- Stir in the flour, salt, and white pepper until well combined.
- Add the milk gradually, stirring constantly until the mixture thickens.
- Stir in the vegetable puree until well combined and heated through.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg or ginger to the soup. If you want a vegetarian version, substitute chicken broth with vegetable broth. You can also use heavy cream instead of milk for a creamier texture. If you find the soup too thick, simply add more broth until desired consistency is achieved.
Serving Suggestions
This creamed carrot soup pairs beautifully with a slice of crusty bread or a fresh garden salad. For added texture, top with croutons or a sprinkle of toasted pumpkin seeds. You can also serve it alongside a light protein dish like the Reduced Fat Chicken Pie for a well-rounded meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much in the fridge, add a splash of chicken broth or milk to reach your preferred consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Creamed Carrot Soup contains roughly 670 calories, with 16g protein, 108g carbohydrates, and 22g fat. It is an excellent source of iron (86% of the Daily Value), vitamin A (59% of the Daily Value), and dietary fiber (55% of the Daily Value). Note that it is relatively high in sodium, at 581mg per serving (25% 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?
Yes, you can use frozen carrots in this recipe. Just make sure to thaw and drain them before adding to the soup. The cooking time may be slightly reduced since frozen carrots are often pre-cooked.
How can I make this soup vegan?
To make this soup vegan, simply replace the chicken broth with vegetable broth, use a plant-based butter substitute, and swap the milk for almond or oat milk. This will maintain the creamy texture while keeping it vegan-friendly.
What herbs can I add for more flavor?
In addition to parsley and basil, you can experiment with thyme or dill for a different flavor profile. Fresh herbs added at the end of cooking can enhance the soup's aroma and taste, making it even more delightful.
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).