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

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
30 mins
cook:
35 mins
total:
1 hr 5 mins
Servings:
10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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; fat 6g; cholesterol 18mg; saturated fat 4g; carbohydrates 21g; insoluble fiber 2g; protein 4g; vitamin a 1473.2RE; vitamin c 13.6mg; sodium 252mg; calcium 70.7mg; iron 0.7mg.
Advertisement