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Cooking with Kyle: Cream of carrot soup celebrates the start of fall


OKLAHOMA CITY – Temperatures are beginning to cool down, which means you may start craving soup a little more often.

Cream of carrot soup is a easy and colorful way to celebrate fall and get your kids to eat their vegetables.


1 small/medium onion, chopped

Zest of one small/medium onion

2 T butter

4.5 C peeled, sliced carrots (about 2 lbs, sliced fairly thin) Zest of 1 lemon

1 clove finely minced garlic

28-32oz low sodium chicken or vegetable broth

2 C milk or Half & Half

1/2t ginger

Lemon juice (to taste)

1 t chopped rosemary

1/2 t salt

1/4 t black pepper

In a stockpot, melt butter. Add onion and saute until translucent and soft. Add carrot, garlic, lemon zest and broth. Cover and cook over medium heat (simmering) until carrots are soft (20-30 min).

Remove from heat. Using wand/stick blender, purée mixture in pot or remove from pot in batches and purée in blender or food processor. Add milk, ginger, rosemary, salt/pepper and lemon juice to taste. Mix thoroughly.

Reheat and serve.