Sweet and Creamy Carrot Soup

Carrots, in any form, along with all fruits and vegetables that are orange in color, are an incredible source of antioxidants and phytochemicals—cancer-fighting, heart-healthy nutrients. Incorporate them daily into your family’s diet.

Serves: 6Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 8 large carrots, peeled and thinly sliced
  • 2 celery stalks, minced
  • 3 cups chicken stock
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 small bay leaf
  • 1 egg yolk, beaten
  • 1⁄4 cup heavy whipping cream
  • 1⁄2 cup 2% reduced fat milk


  • In a large saucepan, combine carrots, celery, stock, salt, pepper, and bay leaf.
  • Bring to a boil and then simmer until carrots are tender, about 10 to 20 minutes.
  • Discard bay leaf. Pour soup mixture into a blender or food processor and purée until smooth. Return to saucepan and bring to a boil.
  • In a medium bowl combine beaten egg, cream, and milk. Mix a little of the soup with the egg/milk mixture, and then add that mixture to the soup.
  • Stir and bring to a boil for 1 minute. Serve hot or cold.