Cream of Baby Carrot Soup Recipe

This is such a great, easy recipe. Using bagged organic baby carrots makes it a snap: no peeling! And the creamy, flavorful results are a concentrated source of beta-carotene nourishment, with a vivid color that will perk up the darkest day.

You donít even have to use dairy (although you can)–itís still creamy and satisfying. And a hint of curry gives it a lively taste. Only 170 calories per serving, too.


2 tablespoons light olive oil
1 cup chopped onion
Two 16-ounce bags baby carrots
1 vegetable bouillon cube
2 bay leaves
1 teaspoon paprika
1/2 teaspoon good-quality curry powder
1 1/2 cups low-fat milk, rice milk, or soy milk
Salt and freshly-ground black pepper to taste
1 1/2 cups frozen green peas, warmed

1. Heat the oil in a soup pot. Add the onion and saute over medium-high heat, stirring frequently, until golden, about 10 minutes.

2. Add the carrots and just enough water to not quite cover. Bring to a simmer, then add the bouillon cube, bay leaves, paprika, and curry powder. Cover and simmer gently until the carrots are tender, 15 to 20 minutes.

3. Remove the bay leaves. If using a food processor, puree the solid ingredients until smoothly pureed, then return to the pot, and stir into the liquid. If using an immersion blender, simply immerse into the pot and process until smoothly pureed.

4. Stir in enough milk to give the soup a slightly thick consistency. Season with salt and pepper and serve, or cover and let stand off the heat for 1 hour or so before serving, then heat through. Scatter some green peas over the top of each serving.

Serves 6.

Adapted from The Vegetarian Family Cookbook, by Nava Atlas (Broadway Books, 2004). Copyright (c) 2004 by Nava Atlas. Reprinted by permission of the author.
Adapted from The Vegetarian Family Cookbook, by Nava Atlas (Broadway Books, 2004).


Kim T.
Past Member 8 years ago

yum. i've made a lot of soups that look like this, made with roasted peppers, sweet potatoes, winter squash, etc., but never with carrots.

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