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Creamy Carrot & Chicken Soup


2 t. olive oil
1 large onion, chopped
1½ t. ground cumin
1 pound carrots, peeled and sliced
½ pound all-purpose or russet potatoes, peeled and diced
3 C. no-salt chicken broth (I use low sodium)
1 C. low-fat milk, hot
2 C. shredded cooked chicken (about ½ pound)
1 T. fresh lime juice
½ t. salt
½ t. ground pepper


In a large saucepan, heat the oil over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the cumin and cook 1 minute. Add the carrots, potatoes and chicken broth. Bring to a boil, reduce the heat to low, cover and simmer, stirring occasionally, until the vegetables are soft, 25-30 minutes.

In a food processor (I use my blender), puree the soup in batches until smooth. Return to the saucepan. Gradually stir in the milk and heat over low heat. Add the chicken, lime juice, salt and pepper; heat just until hot.

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Nutritional Information
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