Cream of Carrot Soup - Kraft Recipes Top
Comida Kraft
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Cream of Carrot Soup

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Make It

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  • Cut up carrots in 1” pieces. Cut up onions. Saute with butter in large pot for 10 minutes. Stir occasionally so vegetables do not brown or burn. Add chicken stock. Add rice, salt, pepper. Stir and cover pot. Cook until carrots are soft.
  • Puree in blender in batches. Reheat and add cream or milk. Stir and heat until hot. Ladle into serving plates.
  • (Optional) Add a dollop of whipped cream and sprinkle center of cream with parsley.

Special Equipment Needed


This recipe is very flexible. Taste and add seasonings as you like, thin soup with additional broth. You can easily double or quadruple recipe. I feel that a whole cup of cream makes the soup a little heavy but it’s a matter of taste.

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