Cream of Carrot Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
From the Genesis Women's Shelter Cookbook, Creating Comfort.
  • ¾ cup chopped onion (about half of a medium onion)
  • 2 ribs of celery, chopped
  • 2 tablespoons butter
  • 1 pound carrots, peeled and sliced
  • 1 white potato, cubed
  • 1 quart low sodium chicken broth
  • 1 splash of Tabasco
  • 1 teaspoon Worcestershire sauce
  • 3 bay leaves
  • 1 teaspoon sugar
  • Salt and Pepper
  • ¼ cup Half & Half (or up to 1 cup, depending on your preference)
  1. Melt the butter in a large saucepan. Saute the onions and celery in the butter until tender. Add the carrots, potatoes and broth. Bring to a boil and reduce the heat to low. Add the Tabasco, Worcestershire sauce, bay leaves, sugar, salt and pepper.
  2. Simmer, covered, for 20 to 30 minutes or until the carrots and potatoes are tender. Discard the bay leaves and process the carrot mixture with an immersion blender. If using a regular blender, do it in several batches.
  3. Add the Half & Half and stir it in completely. Heat the soup until it is at your desired serving temperature. Garnish with croutons, or a drizzle of olive oil. Enjoy.
Recipe by kelly yandell at