Cream of Carrot Soup

Ingredients

• 1 ½ 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 ½ teaspoons salt, less if using canned broth
• 3 ½ cups whole or skim milk
• 1 ½ tablespoons unsalted butter
• 3 tablespoons chopped fresh parsley or basil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    268 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 5 grams dietary fiber; 18 grams sugars; 13 grams protein; 17 milligrams cholesterol; 1084 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. 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.
2. 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.
3. 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.