Thursday, April 14, 2011

Cream of Carrot Soup

I am trying to figure out why this is called cream of carrot soup.  It may look creamy because I used the immersion blender on it but is it really creamy?  If I had not blended the soup and left it with pieces of vegetables floating in the soup, the difference would be the texture so is the texture called creamy?  I would use the addition of sour cream or heavy cream to make it creamy or even milk.  Almond milk would be great with this.  Come to think of it, I would like to try the vanilla flavored Rice Dream.

This soup lacks flavor.  Before we have it, I am going to beef it up with additional vegetables and spices. 

Cream of Carrot Soup   (adapted)

2 onions
2 1/2 quarts water
1 pound carrots
4 or 5 potatoes
1 parsnip
1 teaspoon salt

Dice onions.
Peel and slice carrots, parsnip and potatoes.
Simmer in  water in 3-4 quart pot for about a half hour or until vegetables are soft.
Then blend soup in blender on "puree" until thick. Serves 6-8.

Variation: Substitute butternut squash or sweet potatoes for carrots.

Linked to Real Food Holiday - Passover   
Potluck Sunday


  1. I'm surprised it lacked flavor with the addition of the parsnip. I love that little zesty punch of parsnip. Maybe a touch of cumin for heat? Plus the sour cream. Pretty color, though. Thanks for sharing.

  2. Cream of carrot soup looks delicious. Love the addition of parsinp.

  3. I am surprised it lacked flavour too, it looks and sounds delicious! I am sure my daughter would love this soup. :)

  4. Thank you so much, for letting me know that you have this blog too!!!!!!!!!!!!!!!!

    Gentle hugs...

  5. Well, it kinda looks creamy in the final snaps. It perhaps needs some herbs or spices?


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