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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

Tips

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

Nutrition Facts

152 calories; 6 g total fat; 4 g saturated fat; 18 mg cholesterol; 252 mg sodium. 21 g carbohydrates; 2 g fiber; 4 g protein; 1473 RE vitamin a; 14 mg vitamin c; 71 mg calcium; 1 mg iron;

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