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Carrot Soup

Carrot Soup
Makes:
6
Prep Time:
15
minutes
Total Time:
60
minutes
Dairy FreeLow CalorieVegetarian
based on
2 reviews
With its vibrant color and rich, smooth texture, this carrot soup offers a delicious, fresh taste and a vitamin-rich, nutritious boost.

In this recipe:


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Ingredients:

  • 3 tablespoons butter
  • 1 1/2 cups chopped onion
  • 8 large fresh thyme sprigs
  • 2 bay leaves
  • 1 large clove garlic, chopped
  • 2 pounds peeled baby carrots
  • 4 cups water
  • 2 to 3 teaspoons MAGGI Instant Chicken Flavor Bouillon

Directions:

MELT butter in large saucepan over medium-high heat. Add onion, thyme, bay leaves and garlic; cook, stirring occasionally, for 5 minutes or until onion is tender. Add carrots, water and bouillon; stir. Bring to a boil; reduce heat to medium-low. Cover; cook for 35 minutes or until carrots are very tender. Remove and discard bay leaves and thyme stems.

PLACE 2 cups soup mixture in blender; cover. Blend until smooth. Continue to blend in small batches. Pour into large serving bowl or individual bowls.

VARIATION: For Creamy Carrot Soup, stir in 1 cup NESTLÉ CARNATION Evaporated Fat Free Milk after soup has been blended.

VEGETARIAN VARIATION: Substitute 3 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes for the chicken bouillon.


Reviews:

Review This Recipe
  •  Star(s)

    Delicious

    Georgia Holt from Bronxville, NY

    I made this last night for my family and we loved it. I used tons more garlic and onions and only 3 cups of water. Next time I'll luse my food processor instead of the blender and I think the processing will be quicker instead of doing it in batches. Definitely a keeper.

  •  Star(s)

    very tasty

    norma from

    I cooked the carrots first for about 10 min. to speed time on the recipe and it tasted very good, so easy to make.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 130
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 3.5g (18% of DV)
  • Cholesterol: 15mg (5% of DV)
  • Sodium: 490mg (20% of DV)
  • Carbohydrates: 18g (6% of DV)
  • Dietary Fiber: 4g (15% of DV)
  • Sugars: 9g
  • Protein: 2g
  • Vitamin A: 420% of DV
  • Vitamin C: 35% of DV
  • Calcium: 8% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Carrot Soup

Ingredients

  • 3 tablespoons butter
  • 1 1/2 cups chopped onion
  • 8 large fresh thyme sprigs
  • 2 bay leaves
  • 1 large clove garlic, chopped
  • 2 pounds peeled baby carrots
  • 4 cups water
  • 2 to 3 teaspoons MAGGI Instant Chicken Flavor Bouillon

 

Directions

MELT butter in large saucepan over medium-high heat. Add onion, thyme, bay leaves and garlic; cook, stirring occasionally, for 5 minutes or until onion is tender. Add carrots, water and bouillon; stir. Bring to a boil; reduce heat to medium-low. Cover; cook for 35 minutes or until carrots are very tender. Remove and discard bay leaves and thyme stems.

PLACE 2 cups soup mixture in blender; cover. Blend until smooth. Continue to blend in small batches. Pour into large serving bowl or individual bowls.

VARIATION: For Creamy Carrot Soup, stir in 1 cup NESTLÉ CARNATION Evaporated Fat Free Milk after soup has been blended.

VEGETARIAN VARIATION: Substitute 3 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes for the chicken bouillon.

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