Carrot Soup With Potatoes And Cream Recipes

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CARROT & POTATO SOUP



Carrot & Potato Soup image

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

2 tablespoons margarine
2 onions, chopped
1 clove garlic, minced (use more)
5 cups chicken broth
3 cups diced carrots
3 cups diced potatoes
1 teaspoon italian seasoning
1 bay leaf
salt and pepper

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.

CARROT SOUP WITH POTATOES AND CREAM



Carrot Soup with Potatoes and Cream image

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

2 tablespoons butter
1 Spanish onion, chopped
6 cups reduced-fat chicken broth
5 carrots, peeled and sliced
3 small potatoes, peeled and sliced
1 teaspoon herbes de Provence
1 pinch dried thyme
1 bay leaf
salt and pepper to taste
¼ cup heavy cream
8 sprigs parsley

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



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

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.

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

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



Cream of Carrot Soup image

This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 7

1/4 cup (1/2 stick) unsalted butter
1 medium yellow onion, diced small
1/4 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 1/2 pounds carrots, chopped
1/2 cup buttermilk
Coarse salt and ground pepper

Steps:

  • In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
  • Add flour and cook, stirring, until combined, 1 minute.
  • Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
  • Add carrots and bring to a simmer. Cook until carrots are very tender, 20 minutes.
  • Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
  • Add buttermilk and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

Nutrition Facts : Calories 247 g, Fat 13 g, Fiber 5 g, Protein 8 g, SaturatedFat 8 g

CREAM OF CARROT SOUP



Cream of Carrot Soup image

"I came up with this rich yummy soup when I was in a hurry one day and we needed something hot to eat," recalls Ruth Andrewson of Leavenworth, Washington. It's versatile, too. You can substitute most any vegetable with excellent results."

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 5 servings.

Number Of Ingredients 4

4 cups chicken broth
4 large carrots, cut into chunks
1/2 cup heavy whipping cream
1 teaspoon sugar

Steps:

  • In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes., In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through.

Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 773mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.

POTATOES AND CARROTS FAMILY-STYLE



Potatoes and Carrots Family-Style image

Provided by Pierre Franey

Categories     easy, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

5 Idaho russet potates, about 2 pounds
1 large onion, about 1/4 pound
2 carrots, about 1/2 pound, trimmed and scraped
3 large cloves garlic, peeled
Salt to taste if desired
3 tablespoons butter
1/4 cup heavy cream
Freshly ground pepper to taste
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh chervil
2 tablespoons finely chopped fresh parsley

Steps:

  • Peel the potatoes and cut them into quarters.
  • Cut the onion crosswise into very thin slices. There should be about 2 cups.
  • Cut the carrots crosswise into very thin slices. There should be about 1 2/3 cups.
  • Combine the potatoes, onion, carrots and garlic in a large saucepan or small kettle. Add water to cover, and salt. Bring to a boil and cook about 12 minutes or until tender. Drain saucepan and add the butter, cream, salt and pepper. Using a potato masher, mash the ingredients until they are coarse-fine. Add the basil, chervil and parsley. Blend thoroughly and serve.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 9 grams, Sodium 279 milligrams, Sugar 4 grams, TransFat 0 grams

CREAM OF CARROT SOUP



Cream of Carrot Soup image

Provided by Jacques Pepin

Categories     dinner, weekday, soups and stews, appetizer, main course

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 1/2 pounds carrots, trimmed, peeled and cut into 1-inch pieces (5 cups)
2 onions (8 ounces), peeled and cut into 1-inch pieces (2 cups)
2 potatoes (12 ounces), peeled and cut into 1-inch pieces (2 1/4 cups)
6 cups chicken stock, preferably homemade, unsalted and defatted, or lower-salt canned chicken broth
1 1/2 teaspoons salt, less if using canned broth
3 1/2 cups whole or skim milk
1 1/2 tablespoons unsalted butter
3 tablespoons chopped fresh parsley or basil

Steps:

  • Place the carrots, onions and potatoes in a large saucepan. Mix in the chicken stock and salt. Bring the mixture to a boil over high heat; reduce the heat to very low, cover and cook gently for 35 to 40 minutes.
  • Transfer the mixture to the bowl of a food processor and process into a fine puree, or puree in the saucepan with a hand-held blender.
  • Return the pureed mixture to the saucepan, add the milk and butter and mix well. Bring to a simmer and serve sprinkled with the parsley or basil.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 4 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 1083 milligrams, Sugar 16 grams, TransFat 0 grams

CREAMY CARROT SOUP



Creamy carrot soup image

Make a comforting starter or lunch in no time with our easy creamy carrot soup, topped with garlicky seeded croutons. Quick and simple, it takes just 30 minutes to make

Provided by Esther Clark

Categories     Dinner, Lunch, Starter

Time 30m

Number Of Ingredients 11

1½ tbsp oil
1 onion, sliced
1 celery stick, sliced
3 garlic cloves, 2 crushed and 1 left whole
1 kg carrots, thinly sliced
1.5 litre hot veg or chicken stock
½ small bunch of thyme
2 thick slices sourdough
1 tbsp mixed seeds
1 tbsp chopped parsley
1½ tbsp double cream, plus extra to serve (optional)

Steps:

  • Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened.
  • Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
  • Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.

Nutrition Facts : Calories 417 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 19 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 1.73 milligram of sodium

CREAMY CARROT SOUP



Creamy Carrot Soup image

When I serve this creamy carrot ginger soup, people are amazed by the bright color and are hooked by the deliciously different flavor. A hint of rosemary adds a nice spark to a slightly sweet soup. -Grace Yaskovic, Branchville, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

1 cup chopped onion
1/4 cup butter, cubed
4-1/2 cups sliced fresh carrots
1 large potato, peeled and cubed
2 cans (14-1/2 ounces each) chicken broth
1 teaspoon ground ginger
2 cups heavy whipping cream
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a Dutch oven, saute onion in butter until tender. Add the carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes. , In a blender, cover and puree in batches. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.

Nutrition Facts : Calories 267 calories, Fat 22g fat (14g saturated fat), Cholesterol 77mg cholesterol, Sodium 367mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein.

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