Easy Carrot Soup

Easy Carrot Soup Recipe


Carrots are pureed in a veggie broth and then added to a bubbly hot mixture of half and half, flour, parsley and ground red pepper. Once mingled, this velvety soup is served up in bowls and enjoyed.


  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup half-and-half
  • 1 ½ cups vegetable broth
  • 2 ½ cups sliced carrots
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon red pepper flakes
  • salt to taste
  • ground black pepper to taste


  1. Steam carrots until tender.
  2. In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
  3. In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.

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Nutritional Information

Easy Carrot Soup

Servings Per Recipe: 4
Calories: 156.6
% Daily Value *
protein: 7 %
carbohydrates: 4 %
exchange other carbs:
dietary fiber: 11 %
fat: 16 %
saturated fat: 31 %
cholesterol: 10 %
vitamin a iu: 277 %
niacin equivalents: 12 %
vitamin b6: 9 %
vitamin c: 12 %
folate: 6 %
calcium: 10 %
iron: 4 %
magnesium: 6 %
potassium: 10 %
sodium: 11 %
thiamin: 11 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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