Carrot Soup

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  • 10 carrots, scraped and sliced
  • 1 1/2 tablespoons sugar
  • 2 cups water
  • 3 tablespoons all-purpose (plain) flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 4 cups fat-free milk
  • 2 tablespoons fresh parsley, chopped


In a large saucepan, heat the carrots, sugar and water. Cover and simmer until the carrots are tender, about 20 minutes. Drain the carrots, reserving some of the liquid. Set aside.

In a separate saucepan, whisk together the flour, salt, pepper, nutmeg and milk. Cook over medium-high heat, stirring constantly until the white sauce thickens.

In a blender or food processor, add the cooked carrots and white sauce. Puree until smooth. Add reserved liquid to desired consistency. Ladle into separate bowls and garnish each with 1 teaspoon parsley. Serve immediately.

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Carrot Soup

Nutritional Analysis

(per serving)

Calories 140
Fat  trace
Saturated Fat  trace
Protein  7 g
Carbohydrates  28 g
Fiber  3 g
Cholesterol  3 mg
Sodium  216 mg

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