Chestnut-Carrot Soup

Chestnuts give this creamy carrot soup recipe a hint of nutty goodness.

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  • Makes: 10 servings
  • Prep: 30 mins
  • Cook: 35 mins

Chestnut-Carrot Soup

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Directions

  1. In a large saucepan or Dutch oven combine carrots, broth, chestnuts, onion, ginger, and pepper. Bring to boiling; reduce heat. Simmer, covered, 30 minutes or until carrots and chestnuts are tender. Cool slightly.
  2. In a blender container or food processor bowl, blend or process the carrot-chestnut mixture, one-third at a time, until mixture is nearly smooth. Return all to saucepan. Stir in 1 cup of the half-and-half, light cream, or fat-free milk, and if desired, sherry; heat through.
  3. Meanwhile, warm remaining half-and-half in a small saucepan over medium heat until small bubbles form around the edge of the pan. Remove from heat. Using a rotary beater, carefully beat the half-and-half until foamy.
  4. To serve, divide the pureed soup among ten to twelve 6-ounce heat-proof cups. Gently spoon some of the foamed half-and-half atop each serving. Add chive stems to each cup, if desired. Makes 10 to 12 servings.

From the Test Kitchen

Prepare soup; cover and chill up to 24 hours. Then reheat and add cream topping.

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Nutrition Facts (Chestnut-Carrot Soup)

  • Per serving:
  • 152 kcal ,
  • 6 g fat
  • (4 g sat. fat ,
  • 18 mg chol. ,
  • 252 mg sodium ,
  • 21 g carb. ,
  • 2 g fiber ,
  • 4 g pro.
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