Carrot Soup RATINGS: 5/5 (1)



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2 tablespoons (30g) Cooking Oil
2 tablespoons (30g) Onion
2 tablespoons (30g) Garlic
4 cups (500g) Carrots
1 cup (75g) Celery
1 teaspoon (1g) Ginger
1 liter Water
1/2 cup (100g) all purpose cream
pinch (1g) Rosemary
1 pack (8g) CHICKENSAVOR™ All-in-One Seasoning Mix


Nutrition Facts
Calories per serving (kcal) 143
Carbohydrates (g) 8.9
Proteins (g) 1.7
Fat (g) 11.0
Dietary Fiber (g)  2.5
Calcium m(g)  67
Iron (mg) 1.7
Sodium (mg)  267

Good to Know Nutrition Facts!

Carrots are rich in beta-carotene- an antioxidant that is being converted to vitamin A for good eyesight!

Pinggang Pinoy® Meal Serving Suggestion:
1 cup rice
2 pieces fried Galunggong
1 cup Stir-fried baby corn and green peas
1 piece banana
1 glass of water

Preparation and Cooking time: 1 hour


  1. SAUTÉ. In a pressure cooker, pour cooking oil and saute onion and garlic until fragrant. Add carrots, celery, ginger and water.
  2. BOIL. Cover the pressure cooker and let it boil up to 15-30 minutes until carrots soften.
  3. PUREE the soup in batches in a blender until smooth. Add all-purpose cream and mix until well blended.
  4. SEASON with rosemary and CHICKENSAVOR™ .
  5. SERVE and enjoy!

Makes 8 servings
Serving size: 1 cup (120ml) Soup

Cooking Tips

To achieve smoother carrot soup, you may strain the mixture by using the finest strainer and press it with a spoon.

Product Used

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