Best 5 Cream Of Carrot Soup 2 Ww Points Recipes

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Indulge in a delightful culinary journey with our diverse collection of cream of carrot soup recipes, each boasting a unique flavor profile and catering to various dietary preferences. From the classic creamy carrot soup, elevated with a touch of nutmeg and thyme, to a lighter version featuring coconut milk and a hint of curry, our recipes offer a symphony of flavors to tantalize your taste buds. For those seeking a vegan alternative, we present a creamy carrot soup made with silken tofu, providing a rich and satisfying texture. Additionally, we offer a Weight Watchers-friendly recipe that's low in points and packed with wholesome ingredients, making it an ideal choice for a guilt-free indulgence. Embark on this culinary adventure and discover your perfect cream of carrot soup, whether you prefer a traditional, exotic, or health-conscious approach.

Check out the recipes below so you can choose the best recipe for yourself!

CREAM OF CARROT SOUP



Cream Of Carrot Soup image

This is my little picky eater's favorite soup.

Provided by Miss Tyckle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

¼ cup butter, cubed
2 ½ cups sliced carrots
1 large potato, peeled and cubed
1 cup chopped onion
1 stalk celery, chopped
3 cups chicken broth
1 teaspoon ground ginger
½ cup heavy whipping cream
1 teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
  • Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 14.8 g, Cholesterol 37.5 mg, Fat 11.7 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 585.9 mg, Sugar 3.5 g

CREAM OF CARROT SOUP WITH FRESH GINGER



Cream of Carrot Soup with Fresh Ginger image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Time 1h16m

Yield 4 servings, with plenty of lef

Number Of Ingredients 11

7 cups chicken, or vegetable stock
2 pounds fresh carrots, peeled
3 leeks, sliced in half lengthwise and thoroughly cleaned
1 yam, peeled
4 stalks celery
4 tablespoons butter
1 (3-inch) piece fresh ginger root, peeled and grated
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 pint heavy cream (optional)

Steps:

  • In a large pot, bring stock to a boil.
  • While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes).
  • In a saute pan, over medium-high heat, melt half of the butter. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
  • Add Sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
  • Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
  • Add salt and pepper.
  • To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.

CREAM OF CARROT SOUP - 2 WW POINTS



Cream of Carrot Soup - 2 Ww Points image

This is incredibly smooth and creamy. The secret ingredient is (believe it or not) non-dairy liquid creamer. I had a version of this at a restaurant. I asked them for the recipe, and they gave me a list of ingredients, so this is my re-creation based on those ingredients.

Provided by KelBel

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

5 cups carrots, peeled and diced
2 medium potatoes, peeled and diced
2 small onions, peeled and diced
6 cups water
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon white pepper
1 teaspoon salt
2 tablespoons sugar
1 tablespoon butter
1 1/2 cups non-dairy coffee creamer

Steps:

  • Simmer carrots, potatoes, and onions in enough water to just cover veges for 45 minutes, until soft.
  • Using a food processor, blender, or Stick blender (my choice), puree ingredients together.
  • Return back to soup pot and add seasonings, butter and creamer.
  • Warm over low heat until hot.

Nutrition Facts : Calories 166.9, Fat 6.3, SaturatedFat 1.9, Cholesterol 3.8, Sodium 391.4, Carbohydrate 26.9, Fiber 3.9, Sugar 12.7, Protein 2.4

WEIGHT WATCHERS (WW) ZERO POINT CARROT AND GINGER SOUP



Weight Watchers (Ww) Zero Point Carrot and Ginger Soup image

This came from a leaflet in a Weight Watchers meeting. I have replicated it as the original recipe but i found for my tastes I liked a little more ginger and a little less water to make it thicker. It freezes well and is ideal for when the munchies strike. I think this would also be nice if the ginger was replaced with cumin or chili and the stock with coconut milk (although this would add a points value)

Provided by PinkCherryBlossom

Categories     Vegan

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 medium onion, sliced
1 teaspoon ground ginger
1 1/2 pints vegetable stock
350 g sliced carrots
15 g tiny pasta, shapes

Steps:

  • Heat the onion and ginger in a pan with 6 tbsp of the stock.
  • When the onion has softened slightly add the carrots and stock.
  • Simmer for 20 minutes.
  • Liquidise the soup and season if desired.
  • Place the soup back in the pan and add the mini pasta shapes.
  • Simmer for a further 5 minutes.

CREAM OF CARROT SOUP



Cream of Carrot Soup image

"I came up with this rich yummy soup when I was in a hurry one day and we needed something hot to eat," recalls Ruth Andrewson of Leavenworth, Washington. It's versatile, too. You can substitute most any vegetable with excellent results."

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 5 servings.

Number Of Ingredients 4

4 cups chicken broth
4 large carrots, cut into chunks
1/2 cup heavy whipping cream
1 teaspoon sugar

Steps:

  • In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes., In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through.

Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 773mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.

Tips:

  • Choose sweet carrots: Sweeter carrots will result in a more flavorful soup.
  • Use a good quality broth: A flavorful broth will add depth to the soup. You can use vegetable broth, chicken broth, or even beef broth.
  • Don't overcook the carrots: Overcooked carrots will become mushy and lose their flavor. Cook them until they are tender but still have a slight bite to them.
  • Use an immersion blender: An immersion blender is the easiest way to puree the soup. If you don't have an immersion blender, you can use a regular blender or food processor.
  • Add some creaminess: If you like a creamy soup, you can add some heavy cream, sour cream, or Greek yogurt at the end of cooking. You can also use a non-dairy milk alternative like almond milk or coconut milk.
  • Season to taste: Be sure to taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, garlic powder, or other spices.

Conclusion:

Cream of carrot soup is a delicious and healthy soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. If you are looking for a comforting and flavorful soup, this is the recipe for you!

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