I think most of us are trying to incorporate more vegetables into our diet. I know I am, anyway. So that is why I am so pleased that my children’s school is involved in a really great healthy choice fundraiser called “Farm to School”. I love the idea of selling something that people buy anyway (vegetables) and I especially love that it’s a healthy option.
In the spirit of this, I am sharing one of my best soup recipes – my healthy Creamy Carrot Soup– to inspire some veggie cooking out there! This carrot soup recipe was a winner in the FYI Doctors “Eats For Your Eyes recipe competition” in 2015. It’s also Weight Watchers friendly at only 5 WW points on the blue plan.
Carrot Chowder
I love this carrot chowder because it’s healthy, tasty and even kids love it! It is also hearty. I don’t know about you, but if I’m going to have soup as a meal, I want it to have some actual protein in it. However, if you are not a beef eater or simply want to lighten it up, you could substitute ground turkey or chicken for the ground beef. And it can easily become a vegetarian dish by using vegetable stock and eliminating the meat all together. This one pot meal is easy and quick to throw together.
Step it up a notch and serve it with some artisan bread with olive oil and balsamic vinegar and you have yourself a cozy, filling meal on a cool evening. My favorite balsamic vinegar is “Kirkland Signature Balsamic Vinegar of Modena.” It has an excellent sweet to sour balance and pleasing finish, especially for its price point.
Try it with my Bread Machine Artisan Onion & Olive Bread
Creamy Carrot Soup
I make big batches of this Cream Carrot soup (double or triple the recipe) and freeze it. It freezes well for up to 6 months. If you are looking for the best carrot soup recipe, then give this one a try! You won’t be disappointed.
TERRI’S TIP: Use the food processor to quickly grate large batches of carrots, then bag and freeze them for future use. If you are really pressed for time, most grocery stores sell grated carrots.
*Note: I buy the Kirkland Signature Balsamic Vinegar of Modena at Costco.
***This post is my opinion and NOT sponsored by Farm to School or Costco/Kirkland
Easy Creamy Carrot Soup
Ingredients
- 1 lb extra lean or lean ground beef or substitute ground chicken or turkey
- ½ cup chopped celery
- ½ cup chopped onion
- 1 cup chopped green pepper
- 3 cups grated carrots
- 1 32 oz can tomato juice
- 1 10 oz can condensed cream of celery soup undiluted
- 1 10 oz can condensed cream of mushroom soup undiluted
- 6 cups beef or vegetable soup stock
- 1 tsp minced garlic
- 1 tsp dried marjoram
Garnish (optional):
Instructions
- In a large soup pot, brown the ground beef (or ground chicken or turkey).
- Combine the remaining ingredients and begin to cook on medium high heat.
- Bring the soup to a boil, then reduce and simmer on medium low, uncovered, for 1 hour or until vegetables are tender.
Garnish:
- Garnish with crispy fried onions, if desired.
Notes
Nutrition
This is a perfect recipe for using the carrots I will be getting in my Farm to School vegetable box. Thanks Terri.
Awesome, Mo! Thanks so much for your support on the fundraiser!
This looks like a lovely recipe, Terri – not only the colour but the idea of wholesome ingredients is inspiring and comforting. I am looking forward to trying it.
Thanks, Denise! I hope you enjoy it?
“no cream,” but 2 “cream of” whatever canned soups? C’mon.
Thank you, Lauren- you do make a valid point. I had been thinking about the soup as not having any fresh cream, as many soups do. But yes, the canned soups do contain some cream, as described as “DEHYDRATED CREAM (CREAM [MILK])” by Campbells. I very much value feedback from my readers and appreciate the time it takes to comment.
nice soup
Thank you
thank you for these! I can’t wait to try them. I am feeling under the weather. So this is perfect!
Thanks, Amanda – I hope you feel better soon! 🙂
Thanks, Amanda! I hope you feel better soon 🙂