Here is a really fast, yet hearty recipe. You can even do this in the slow cooker all afternoon, then puree and add the cream just before you're ready to serve it.
Cream of carrot soup
Cook until tender in lots of boiling water, about 2-3 cups of winter carrots and one onion.
(The more vegetables, the thicker the soup)
When done, transfer into a 3-4 cups of preferably homemade chicken stock, or Campbells’ low sodium chicken stock.
Heat until warm. Puree or mash vegetables thoroughly.
Cool slightly, add ¼ cup cream and ½ tsp dried parsley. Add ¼ tsp cumin, pinch of nutmeg, coriander and chili. Or, as as an alternative, ½ to 1 tsp curry or garam masala.
Stir and serve. Makes about 5 servings.
Garam Masala is a mix of curry-like spices usually found in Indian food. It comes in small boxes and can be bought in most grocery stores in the international foods section. It's mild enough for most children to appreciate.
For a lower fat variety, substitute 1/4 cream with lower fat 1/4 cup evaporated milk.
Not enough carrots? Try mixing carrots with squash, pumpkin, parsnip, or potatoes.
Next, I'll be giving you some substitutes that are not only better tasting, but also money saving, as well.