Cream of Carrot Soup


Carrots are an abundant source of beta-carotene, which our body transforms into vitamin A, helping the retina to function correctly and in particular aiding night vision. Moreover, high levels of beta-carotene last through cooking.


  • 1/4 cup of Nutrioli® oil.
  • 1 tablespoon of finely chopped onion.
  • 1 teaspoon of finely chopped garlic.
  • 400 g (14 oz) of cooked carrot.
  • 1 liter (1 quart) of chicken stock.
  • 250 ml (1 cup) of whole cream.
  • Salt and pepper to taste.
  • Basil.
    Valor nutritivo por porción

  • 371 kcal
  • 34g Fats
  • 5g Proteins
  • 10g Carbohydrates


  1. Blend the carrots with 250 ml (1.06 cups) of chicken stock and set aside.
  2. Fry the garlic and onion in Nutrioli® oil.
  3. Add the blended carrot, the rest of the stock, and let boil for 2 minutes.
  4. Add the cream, setting aside a little for garnishing later; season with salt and pepper to taste.
  5. Garnish with the rest of the cream and the basil.



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