Creamy Carrot Soup


Creamy Carrot Soup

EDR Creamy Carrot Soup
12 Min
30 Min

Creamy Carrot Soup makes a great winter weeknight meal. It comes together in just 30 minutes, and has lots of other healthy ingredients, too!

What You'll Need

  • 3 1/2 cups low-sodium chicken broth
  • 5 carrots, peeled and cut into 1-inch chunks
  • 1 large parsnip, peeled and cut into 1-inch chunks
  • 1 potato, peeled and cut into 1-inch chunks
  • 1 onion, diced
  • 2 1/2 cups skim milk
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper

What to Do

  1. In a soup pot, bring the chicken broth, carrots, parsnip, potato, and onion to a boil over medium-high heat.
  2. Reduce the heat to medium and simmer for 20 minutes, or until the vegetables are tender.
  3. Remove from the heat and mash.
  4. Add the milk, thyme, and pepper; mix well and cook over medium-low heat for 6 to 8 minutes, or until heated through.

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 188
  • Calories from Fat 15
  • Total Fat 1.7g 3 %
  • Saturated Fat 0.5g 3 %
  • Trans Fat 0.0g 0 %
  • Protein 12g 24 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 3.1mg 1 %
  • Sodium 187mg 8 %
  • Total Carbohydrates 34g 11 %
  • Dietary Fiber 5.1g 20 %
  • Sugars 14g 0 %

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It appears you have the wrong photo with this recipe. The soup pictured is not creamy and the vegies are not pureed. Looks like just a version of veg soup.

Hi there! While this is a creamy soup, the vegetables are also a little chunky for the purpose of the photo. If you would like to puree the vegetables completely, the Test Kitchen believes that it would make for a delicious soup. Enjoy!


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