Creamy Carrot Soup

Delicious either hot or cold, this creamy soup gives the illusion of richness with a minimum of fat. It is bursting with vitamins, minerals and taste!

Preparation Time:

Cooking Time:

Servings: 6

Share this recipe:


  • 2 lb (1 kg) Ontario Carrots, peeled and chopped
  • 1 Ontario Onion, chopped
  • 1 celery stalk, sliced
  • 1 bay leaf
  • 4 cups (1 L) water or chicken broth
  • 1 can (385 mL) 2% evaporated milk
  • 1/4 tsp (1 mL) pepper
  • 1/4 tsp (1 mL) nutmeg


In large saucepan, bring carrots, onion, celery, bay leaf and water to boil; reduce heat and simmer for 20 to 25 minutes or until vegetables are very tender. Discard bay leaf. Purée, in batches, in blender or food processor until smooth. Stir in evaporated milk, pepper and nutmeg until well blended. Pour into vacuum-bottle to serve hot or pour into plastic container and refrigerate to serve chilled. (Soup can be refrigerated for up to 3 days.)

Nutritional information

  • Protein: 7.0 grams
  • Fat: 2.0 grams
  • Carbohydrates: 26.0 grams
  • Calories: 150