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Creamy Carrot and Pasta Soup

Makes: 4 servings
Start to Finish 30 mins
Creamy Carrot and Pasta Soup
  • 2 14  ounce can  chicken broth (3-1/2 cups)
  • 2  cups  sliced carrots
  • 1  large potato, peeled and diced
  • 1  cup  chopped onion
  • 1  tablespoon  grated fresh ginger
  • 1/2 - 1  teaspoon  Jamaican jerk seasoning
  • 8  ounces  dried tricolor radiatore or rotini
  • 1 1/2  cups  milk or one 12-ounce can evaporated skim milk
  •  Snipped fresh chives (optional)

1. In a large saucepan combine chicken broth, carrots, potato, onion, ginger, and Jamaican jerk seasoning. Bring to boiling. Reduce heat and simmer, covered, for 15 to 20 minutes or until vegetables are very tender. Cool slightly.

2. Meanwhile, cook pasta according to package directions; drain.

3. Place one-fourth of the vegetable mixture in a food processor. Cover and process until smooth. Process remaining vegetable mixture one-fourth at a time. Return all to saucepan. Stir in pasta and milk; heat through. Ladle soup into bowls. If desired, sprinkle with chives. Makes 4 servings.

From the Test Kitchen
  • Prepare vegetable mixture and process in food processor as directed. Transfer to a large bowl; cover and chill up to 24 hours. To serve, cook pasta as directed. Transfer vegetable mixture to large saucepan. Stir in pasta and milk; heat through. Continue as directed.
Nutrition Facts (Creamy Carrot and Pasta Soup)
  • Servings Per Recipe 4,
  • cal. (kcal) 363,
  • Fat, total (g) 4,
  • chol. (mg) 8,
  • sat. fat (g) 2,
  • carb. (g) 65,
  • fiber (g) 3,
  • pro. (g) 16,
  • vit. A (RE) 938,
  • vit. C (mg) 6,
  • sodium (mg) 750,
  • calcium (mg) 121,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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