Creamy Carrots Recipes

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CREAM OF CARROT SOUP

This is my little picky eater's favorite soup.

Provided by Miss Tyckle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11



Cream Of Carrot Soup image

Steps:

  • Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
  • Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 14.8 g, Cholesterol 37.5 mg, Fat 11.7 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 585.9 mg, Sugar 3.5 g

¼ cup butter, cubed
2 ½ cups sliced carrots
1 large potato, peeled and cubed
1 cup chopped onion
1 stalk celery, chopped
3 cups chicken broth
1 teaspoon ground ginger
½ cup heavy whipping cream
1 teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper

CREAMY CARROT CASSEROLE

My mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked this casserole. -Laurie Heward, Fillmore, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 6



Creamy Carrot Casserole image

Steps:

  • Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish., In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.

Nutrition Facts : Calories 238 calories, Fat 22g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 241mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

1-1/2 pounds carrots, sliced or 1 package (20 ounces) frozen sliced carrots, thawed
1 cup mayonnaise
1 tablespoon grated onion
1 tablespoon prepared horseradish
1/4 cup shredded cheddar cheese
2 tablespoons crushed Ritz crackers

CREAMY CHICKEN AND CARROTS

Mushroom soup makes a creamy gravy for this tender chicken. "You can also make this with other vegetables, or serve it over thick-sliced potatoes instead of rice," suggests Valma O'Neill of Utica, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 2 servings.

Number Of Ingredients 5



Creamy Chicken and Carrots image

Steps:

  • Place chicken in a 1-1/2-qt. slow cooker. Top with carrots, soup and mushrooms. Cover and cook on low for 4-5 hours or until chicken is tender. Serve over rice if desired.

Nutrition Facts : Calories 320 calories, Fat 8g fat (2g saturated fat), Cholesterol 106mg cholesterol, Sodium 713mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 37g protein.

2 boneless skinless chicken breast halves (6 ounces each)
1/2 pound fresh baby carrots, cut in half lengthwise
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
Hot cooked rice, optional

CREAMED CARROTS, RECIPE FROM THE TITANIC (SHIP - NOT THE MOVIE)

Make and share this Creamed Carrots, Recipe from the Titanic (Ship - Not the Movie) recipe from Food.com.

Provided by Mimi Bobeck

Categories     Vegetable

Time 6m

Yield 4 serving(s)

Number Of Ingredients 8



Creamed Carrots, Recipe from the Titanic (Ship - Not the Movie) image

Steps:

  • Peel and slice carrots.
  • Cook, covered, in a small amount of water over medium heat until tender. Drain.
  • In a medium size skillet, melt butter over medium-high heat.
  • Sauté onions in butter until tender.
  • Stir in flour, salt, pepper and sugar; cook for 1 minute.
  • Gradually add milk, stirring constantly until mixture thickens and starts to boil.
  • Pour over cooked carrots and stir to coat.

1 lb carrot
2 tablespoons butter
2 tablespoons finely chopped onions
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sugar
1 1/4 cups milk

CREAMY CARROTS

This is my all time favourite carrot dish, that we only seem to have at Christmas ..... that is so wrong, so I had to get the recipe so I can have it whenever I like. I could quite easily and happily eat the whole lot by myself!

Provided by djmastermum

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5



Creamy Carrots image

Steps:

  • Slice carrots into rounds.
  • Cook til tender, drain.
  • Melt butter.
  • Add sugar.
  • Cook 1 minute.
  • Add cream.
  • Bring to boil.
  • Reduce heat.
  • Return carrots, toss well.
  • Serve with chives sprinkled on top.

Nutrition Facts : Calories 132.3, Fat 10.3, SaturatedFat 6.4, Cholesterol 32.8, Sodium 72.3, Carbohydrate 10, Fiber 1.4, Sugar 6.8, Protein 1

5 carrots, peeled
30 g butter
2 tablespoons brown sugar
1/2 cup cream
2 tablespoons chopped chives

QUICK CREAMED CARROTS

This side dish are always popular at my table. The rich sauce coats the carrots nicely and really perks up their flavor.-Eva Bailey, Olive Hill, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8



Quick Creamed Carrots image

Steps:

  • In a large saucepan, bring 1 in. of water and carrots to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender., Meanwhile, in another saucepan, melt butter. Stir in the flour, onion, basil, seasoned salt and pepper until blended; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots and transfer to a serving bowl. Add sauce and stir to coat.

Nutrition Facts : Calories 163 calories, Fat 7g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 319mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 4g fiber), Protein 5g protein.

1 pound carrots, sliced
1 tablespoon butter
1 tablespoon all-purpose flour
2 tablespoons finely chopped onion
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 cup evaporated milk

CREAMED PEAS AND CARROTS

Creamy sauce with a simple salt and pepper seasoning nicely complements peas and carrots in this colorful side dish. -Gayleen Grote, Battle View, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6



Creamed Peas and Carrots image

Steps:

  • Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Add peas; return to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Drain, reserving 1/2 cup cooking liquid. Return vegetables and reserved liquid to the pan., In a small bowl, combine the cornstarch, salt, pepper and cream until smooth. Stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Nutrition Facts :

4 medium carrots, sliced
2 cups frozen peas
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup heavy whipping cream

CREAMED CARROTS

Give plain carrots a saucy makeover with our recipe for Creamed Carrots! Cream cheese and chives make for a whole new way to love carrots. We bet even the kids will eat these tasty and flavorful Creamed Carrots!

Provided by My Food and Family

Categories     Vegetable Recipes

Time 40m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 4



Creamed Carrots image

Steps:

  • Bring carrots and broth to boil in large skillet on medium-high heat; cover. Simmer on medium-low heat 8 to 10 min. or until carrots are crisp-tender.
  • Uncover; simmer 8 to 10 min. or until most the broth is cooked off and carrots are tender.
  • Remove from heat. Add cream cheese; stir until melted. Sprinkle with chives.

Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g

1-1/2 lb. carrots, peeled, diagonally cut into thin slices
1/2 cup fat-free reduced-sodium vegetable broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. chopped fresh chives

GRANDMA PATTESON'S CREAMED CARROTS

I got this recipe from my sister Cathy. She makes it all the time. It is a family recipe. Tastes great!I haven't made it yet. But I sure have eaten it...mmmmmmm

Provided by Valerie in Australia

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9



Grandma Patteson's Creamed Carrots image

Steps:

  • Boil carrots for 10 minutes or until tender then drain and place in a buttered casserole dish.
  • Sauté onions in butter until transparent.
  • Stir flour into onions.
  • Then gradually stir in chicken broth,salt,pepper and dillweed.
  • Cook until thickened and smooth.
  • Add cream and stir well.
  • Pour sauce over carrots.
  • Bake at 350 F for 30 minutes or until thoroughly heated.

1 lb carrot
2 tablespoons butter or 2 tablespoons margarine
1 onion, chopped
1 tablespoon flour
3/4 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dill weed
1/4 cup light cream

CREAMY DILLED CARROTS

I'm not sure where my love of cooking comes from, but I speculate it's because I like to eat! This recipe from a treasured cookbook is a wonderfully different way to serve carrots. They do with most any meal and add nice color to the table.-Howard Koch, Lima, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6-8 servings.

Number Of Ingredients 9



Creamy Dilled Carrots image

Steps:

  • In a saucepan, combine carrots, water, butter, salt, sugar and pepper. Cover and simmer until carrots are crisp-tender, about 10 minutes. Drain liquid into a small saucepan; set the carrots aside and keep warm. Bring liquid to a boil. In a small bowl, combine flour and cream until smooth; slowly add to liquid, stirring constantly. Simmer for 10 minutes, stirring occasionally. Pour over the carrots; stir in dill. Cover and let stand for 15 minutes before serving.

Nutrition Facts :

4 cups thinly sliced carrots
3/4 cup water
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon sugar
Pinch of white pepper
1 tablespoon all-purpose flour
1/2 cup half-and-half cream
2 teaspoons dill weed or 2 tablespoons minced fresh dill

SLOW COOKED CREAMY CARROTS

This came from Easy & Healthy Crock Pot Cookbook. I have not tried this, just posting for safe keeping.

Provided by internetnut

Categories     Fruit

Time 2h15m

Yield 5-6 serving(s)

Number Of Ingredients 6



Slow Cooked Creamy Carrots image

Steps:

  • Combine carrots, water, and salt in crock pot.
  • Cover and cook on HIGH 2-3 hours or until the carrots are done.
  • Drain well; stir in remaining ingredients.
  • Cover and cook on HIGH 20-30 minutes.

Nutrition Facts : Calories 161.3, Fat 11.2, SaturatedFat 4.8, Cholesterol 18.3, Sodium 239.7, Carbohydrate 16.1, Fiber 2.8, Sugar 11.1, Protein 1.3

3 cups thinly sliced carrots
3 tablespoons butter or 3 tablespoons margarine
2 cups water
3 tablespoons orange marmalade
1/4 teaspoon salt
2 tablespoons chopped pecans

CREAMY MASHED WHIPPED CARROTS

My kids always loved this as toddlers. Adults like it, too. If you don't feel like whipping them with an electric mixer, just mashing will do.

Provided by Parsley

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8



Creamy Mashed Whipped Carrots image

Steps:

  • Place carrots in a large pot; cover with salted water and bring to a boil. Cook for 10-15 minutes or until tender; drain.
  • Turn off stove heat. Place empty pot back on stove and dump in the drained carrots and the butter, cream cream cheese and cream. Mash all together.
  • Add in salt, pepper, tarragon and parsley; mash again.
  • For smoother texture, whip with an electric mixture, adding more liquid, if desired. Or can just mash to desired smoothness and serve.

Nutrition Facts : Calories 229.7, Fat 16.5, SaturatedFat 10.2, Cholesterol 49.6, Sodium 425.5, Carbohydrate 19.1, Fiber 5.3, Sugar 8.7, Protein 3.5

2 1/2 lbs carrots, peeled and sliced or 2 1/2 lbs baby carrots
3 tablespoons butter
4 ounces cream cheese
1/4 cup heavy cream (or light cream)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon tarragon
1/2 teaspoon parsley

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