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Home > Carrot soup

Carrot soup

Recipe Information

Servings 6
Preparation Time 15 Minutes
Cook Time 30 Minutes
Total Time 45 Minutes
Difficulty Easy
Main Ingredient Carrot
Category Vegetables
Meal Lunch; Dinner
Type Appetizer; Main Dish
Subtype Soup
Cuisine American
Cook Method Boiling
Diet Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; Vegetarian


  • 10 carrots, peeled and sliced

  • 1 1/2 tablespoons sugar 

  • 2 cups water 

  • 3 tablespoons all-purpose flour 

  • 1/4 teaspoon salt 

  • 1/4 teaspoon black pepper, ground

  • 1/4 teaspoon nutmeg, ground

  • 4 cups fat-free milk 

  • 2 tablespoons fresh parsley, chopped



  • Combine the carrots, sugar, and water in a large saucepan over medium heat. Cover and simmer 20 minutes until the carrots are tender. Drain, reserving some of the liquid, and set aside.

  • Whisk the flour, salt, pepper, nutmeg, and milk in a smaller saucepan. Cook over medium-high heat, stirring constantly until the sauce thickens.

  • Puree the cooked carrots and white sauce in a blender until smooth. Add the reserved liquid to achieve a desired consistency.

  • Ladle into bowls and garnish with parsley. Serve immediately.


Nutrition (per serving)

  • Calories: 140 cal

  • Total fat: 0g

  • Saturated fat: 0g

  • Monounsaturated fat: 0g

  • Cholesterol: 3mg

  • Sodium: 216mg

  • Potassium: 606mg

  • Carbohydrate: 28g

  • Fiber: 3g

  • Protein: 7g

  • Calcium: 188mg