The creaminess of this soup is due to the potatoes, a trick you might want to use to reduce the fat in some of your favorite soup recipes.


  • 1 Tbs (15 ml) olive oil
  • 1 medium onion, chopped
  • 1 lb (450 g) fresh carrots, peeled and cut into 1-inch (2 cm) pieces
  • 1/2 lb (250 g) baking potato, peeled and diced
  • 4 cups (1 L) chicken broth
  • 1 cup (250 ml) non-fat milk
  • Salt and freshly ground pepper to taste
  • A grating of fresh nutmeg
  • Chopped parsley to garnish

Preparation Instructions (Serves 4 to 6)

  1. Heat the oil in a pot over moderate heat and saute the onions until tender but not brown, about 5 minutes.
  2. Add the carrots, potato, and chicken broth and bring to a boil.
  3. Reduce the heat and simmer covered for 30 minutes.
  4. Carefully puree the soup in small batches in a food processor or electric blender.
  5. Season with salt, pepper, and nutmeg. Serve hot or cold, garnished with chopped parsley.

If you like my recipes you can get mpore on my website:

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One Comment

  1. Helen

    November 6, 2016 at 4:54 pm

    Looks tasty, defo gonna try this one! Nice to see some new recipes up on the site, thanks x


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