Cream of Carrot Soup

Cream of Carrot Soup

prep time

minutes
cook time

minute
servings
6

Ingredients











Cooking Instructions

1

In a 3-quart saucepan, combine condensed chicken broth, carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender. Transfer the mixture to a blender. Add the cottage cheese; cover and blend until mixture is smooth. (Or, working with half the mixture at a time, process in a food processor.)


2

Return mixture to saucepan. Stir in the milk, salt and pepper; heat through but do not boil. Transfer mixture to tureen; dollop with yogurt. With a spoon, gently swirl the yogurt into the soup. Sprinkle with croutons, if desired.


Ingredients











Cooking Instructions

1

In a 3-quart saucepan, combine condensed chicken broth, carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender. Transfer the mixture to a blender. Add the cottage cheese; cover and blend until mixture is smooth. (Or, working with half the mixture at a time, process in a food processor.)


2

Return mixture to saucepan. Stir in the milk, salt and pepper; heat through but do not boil. Transfer mixture to tureen; dollop with yogurt. With a spoon, gently swirl the yogurt into the soup. Sprinkle with croutons, if desired.


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Tagged in: Soup

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