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Home > Recipes > Soups > Cream of Carrot Soup

Cream of Carrot Soup

Submitted by: John Albert

Date submitted: 24 July 2012 at 14:07:25

Cover Recipe: "Cream of Carrot Soup."

Cream of Carrot Soup

Total Time:

35 minutes

Originaly Yeild:

6 servings




450 g,  carrots, sliced

2 tsp,  vegetable oil

2 tsp,  finely chopped garlic

1  onion, chopped

850 ml,  chicken stock

175 ml,  semi-skimmed milk

2 tbsp,  chopped fresh dill

2 tbsp,  chopped fresh chives


  1. In a large saucepan, add carrots and cook them in water until it turns just tender. Drain excess water and return the carrots to the pan. Set aside.
  2. Heat oil in a frying pan over medium heat. Saute onion and garlic until it turns soft, it may take about 5 minutes.
  3. Transfer the onion and garlic to the saucepan with the carrots and pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavours.
  4. Remove the mixture from heat and puree the carrot mixture in a food processor or liquidiser. If you have large quantity process in small batches. Return to the saucepan and stir in the milk, dill and chives. Cook just until heated through and serve.

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