|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 7g||25%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This creamy carrot soup is luscious and satisfying. These few ingredients meld into a rich, sweet, and deeply savory cold weather treat. Serve with a hearty, crusty bread to dip in the soup or sop up the last drops at the bottom of the bowl.
Gather the ingredients.
Scrub and chop carrots. In a large pot over medium-high heat. Melt the butter. Add the onions and cook, stirring, until the onions are soft, about 3 minutes.
Add the broth and carrots and bring to a boil. Lower heat and simmer until the carrots are tender, about 25 minutes.
Whirl soup in a blender or food processor until smooth, or blend with a hand-held blender in the pot. Stir in cream and heat over low until hot. Season to taste with salt and pepper.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.