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Carrot Soup

Carrot Soup

Prep time10 min
Total time25min
ServingsMakes 4 servings, 1 cup soup and 5 crackers each.
  • 1 small onion, chopped
  • ¼ cup reduced-fat Italian dressing
  • 1 lb. carrots, peeled, chopped
  • 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
  • ¼ tsp. ground cumin
  • ½ cup light sour cream, divided
  • PREMIUM Saltine Crackers
  • Cook and stir onions in dressing in large saucepan on medium-high heat 5 min. or until onions are tender. Add carrots, broth and cumin; mix well. Cook 10 min. or until carrots are tender, stirring frequently. Cool slightly.
  • Blend broth mixture in blender container until pureed. Add 1/4 cup sour cream; blend until smooth.
  • Ladle soup evenly into 4 soup bowls; top each with 1 Tbsp. of remaining sour cream. Serve with crackers.
Nutrition Notes

Savor the sweet flavor of this creamy carrot soup. The bright orange carrots are rich in vitamin A.

Recipe Tips
  • Make it Easy
    Substitute a 1-lb. bag of peeled baby carrots, cut in half, for the chopped large carrots.
  • Special Extra
    This soup is also great served chilled. Just prepare as directed, then cover and refrigerate until ready to serve.


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