Creamy Carrot Soup Recipe

Posted by
Rate It!
Creamy Carrot Soup
Add your photo!



  1. 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.
  2. 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. Yield: 10 servings (2-1/2 quarts).
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 165.6 Kcal (693 kJ)
Calories from fat 121.48 Kcal
% Daily Value*
Total Fat 13.5g 21%
Cholesterol 45.08mg 15%
Sodium 194.4mg 8%
Potassium 277.79mg 6%
Total Carbs 10.65g 4%
Sugars 4.04g 16%
Dietary Fiber 2.5g 10%
Protein 1.55g 3%
Vitamin C 5.6mg 9%
Vitamin A 0.8mg 25%
Iron 0.2mg 1%
Calcium 45.7mg 5%
Amount Per 100 g
Calories 135.08 Kcal (566 kJ)
Calories from fat 99.09 Kcal
% Daily Value*
Total Fat 11.01g 21%
Cholesterol 36.77mg 15%
Sodium 158.57mg 8%
Potassium 226.59mg 6%
Total Carbs 8.69g 4%
Sugars 3.3g 16%
Dietary Fiber 2.04g 10%
Protein 1.26g 3%
Vitamin C 4.5mg 9%
Vitamin A 0.6mg 25%
Iron 0.1mg 1%
Calcium 37.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 3.9
  • 5

Good Points

  • saturated fat free

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top