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Cream of Carrot Soup

Cream of Carrot Soup


  • 3 tablespoons butter, melted
  • 1 clove garlic, chopped
  • 1 onion, medium, chopped
  • 3 cups carrots, sliced
  • 1 potato, peeled and diced
  • 20 ounces chicken broth, or vegetable broth, 1 can plus can of water
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon white pepper
  • 1 cup milk


  • Sauté garlic and onion in butter or margarine. Add carrots and potato. Stir to coat with the butter or margarine. Add chicken broth, water, salt, tarragon and pepper. Simmer, covered, over medium heat for 15 minutes until vegetables are well cooked.
  • Purée the soup in batches using a blender, hand blender or food processor until it is smooth. Pour the soup back into saucepan. Stir in milk. Heat and serve.

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