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Parrot Carrot Soup

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Parrot Carrot Soup

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Course: Soup
Cuisine: American
Keyword: Carrot Soup
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 6
Calories: 226kcal


  • 4 medium carrot
  • 1/2 cup, chopped onion
  • 3 tbsp butter, unsalted
  • 1 cup green peas, frozen
  • 1 stalk, medium (7-1/2″ – 8″ long) celery
  • 1 clove garlic
  • 3 tsp ginger root, fresh
  • 1/8 cup flour, all-purpose
  • 2 cup vegetable broth
  • 1/2 tsp salt
  • 1/2 tsp, ground black pepper, ground
  • 4 tbsp parsley, dried
  • 1/4 cup Milk, Low fat 1%
  • 1/4 cup, fluid (yields 2 cups whipped) heavy whipping cream
  • 2 stalk green onion


  • Chop carrots and onion.  Heat butter over medium heat, in a large pot; add chopped carrots, onions and peas. Cook until onion is translucent and beginning to caramelize; carrots will be soft as well.
  • Sprinkle the flour over the vegetables, stirring, allow vegetables to mix with flour; cook for about 10 minutes; flour will darken in color.
  • Slowly add stock, whisking at same time, to keep from turning lumpy. Turn heat up to begin boiling; once boiling, turn heat back down to simmer for 20 minutes.
  • Once all vegetables are soft, remove from heat and allow to cool enough to puree; add parsley and salt and pepper to taste, and puree.
  • Pour puree back into a large pot, add milk and cream, simmer again. If too thick, more stock may be added.  Chop green onions and top soup with them.
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Calories: 226kcal | Carbohydrates: 20g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 730mg | Fiber: 5g | Sugar: 8g

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