Soup: Cream of Carrot Soup

Servings: 8 cups

Preparation time: 10 minutes

Cooking time: 30 minutes


  • 1 tablespoon vegetable oil 
  • 1 large onion, chopped
  • 1 large garlic clove, chopped or ¼ teaspoon garlic powder
  • 6 carrots, washed and chopped
  • 3 apples, washed and chopped
  • 4 cups water
  • 2 teaspoons white or brown sugar
  • 2 chicken or vegetable bouillon cubes or 2 teaspoons loose bouillon powder
  • 1 can (354 ml) evaporated milk

Directions for Preparation

  1. In a large pot, warm oil over medium heat. Add onion and garlic. Cook until onion has softened. Add the rest of the ingredients except the evaporated milk.
  2. Cover and bring to a boil.
  3. Reduce heat to a low boil. Stir occasionally, until carrots are tender, about 30 minutes.
  4. Turn off the heat. Add the evaporated milk.
  5. Use a hand blender to purée the soup until smooth right in the pot or transfer in small batches to purée in a standard blender. Be careful, the steam can be very hot.

Carrots have phytochemicals (healthy plant chemicals) that may help reduce the risk of developing cancer.

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