Carrot Soup


  • 6 tablespoons butter
  • 3 pounds carrots, diced
  • 3 Idaho potatoes, diced
  • 2 large onions, diced
  • 2 teaspoons sugar
  • 12 cups chicken stock
  • Coarse salt and freshly ground pepper to taste
  • ½ cup finely chopped parsley
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      268 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 9 grams protein; 22 milligrams cholesterol; 430 milligrams sodium

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

12 servings


  1. In a large heavy kettle heat 4 tablespoons butter and gently fry the carrots, potatoes and onions for 15 minutes, covered, stirring occasionally.
  2. Add the sugar, stock, salt and pepper. Simmer gently until the vegetables are soft. Puree in a blender, but not too fine. Correct seasoning.
  3. Just before you are ready to serve, stir in the remaining two tablespoons butter and the parsley.
  4. Serve the soup in warm bowls.

30 minutes

You Might Also Like