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The University of Sydney Avondale College of Higher Education

Sydney Adventist Hospital
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Cream of Carrot Soup

2 tablespoons (40ml) olive oil
3 large brown onions, finely chopped
1 garlic clove, crushed
7 medium carrots, peeled and chopped
2 large potatoes, peeled and chopped
2 cups (500ml) water
2 teaspoons white sugar
2 cups (500ml) milk
2 teaspoons vegetable stock powder
2 teaspoons fresh chives, finely chopped, plus extra to garnish
natural yoghurt and fresh chives, to garnish


Place oil into saucepan and sauté onion and garlic until soft over medium heat. Add carrots, potatoes, water and sugar and bring to the boil. Then reduce the heat to a gentle simmer for 20-30 minutes or until vegetables are soft.
Cool slightly and blend soup in food processor until smooth. Add milk, stock powder and fresh chives, add seasoning as required. Return mixture to a low heat for a remaining 10 minutes until warm to serve.

Garnish with a small dollop of natural yoghurt and fresh chives and serve with toasted Turkish bread.

Serves 6

Preparation time: 15 minutes
Cooking time: 30 minutes
Storage suggestions: Divide into single serves and store in an airtight container for a maximum of 3 days in the refrigerator or 3 months in the freezer

* low fat, gluten free (check vegetable stock powder), egg free, nut free and soy free

Nutrition Value (390g serve)

Energy 841kJ/200cal
Protein 5.7g

Fat, total

      Saturated fat



Carbohydrates, total




Sodium 344mg
Fibre 5.1g





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