Cream of Carrot Soup


by: Amiyrah Martin

This cream of carrot soup has a homemade taste, but can be made in just 15 minutes! Check out the protein-packed secret ingredient.


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serves: 4

3 pounds carrots

1 leaf bay (optional)

1 cup canned pinto or cannellini beans, drained and rinsed

2 cups hot vegetable stock

1/2 cup sour cream

2 teaspoons salt

1 teaspoon pepper

1/2 teaspoon ground ginger

Nutrition Facts
Cream of Carrot Soup

Servings Per Recipe: 4

Amount per Serving

Calories: 253

  • Total Fat: 6.9 g
  •     Saturated Fat: 3.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 15 mg
  • Sodium: 2006 mg
  • Total Carbs: 44.2 g
  •     Dietary Fiber: 9.7 g
  •     Sugars: 18 g
  • Protein: 6.8 g

how is this calculated?

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1.  Chop carrots into 1/4th inch coins.

2.  Place in steamer basket, and steam for about 10 to 12 minutes or until tender.

3.  To enhance the flavor, you can add a bay leaf to the steaming water.

4.  Once the carrots are tender, place in your blender.

5.  Add beans and vegetable stock.

6.  Turn blender on low, and let blend on that speed for 1 minute.

7.  Turn blender up to medium and let blend on that speed for 2 to 3 minutes, or until the soup looks smooth.

8.  Add sour cream, salt, pepper and ground ginger.

9.  Pulse until it is fully incorporated. Serve immediately.

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