- 4 cups chopped carrots
- 3 cups fat-free chicken broth
- 1/2 onion, sliced
- water to cover
- 4 cloves garlic, smashed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried tarragon
- 2 tablespoons heavy whipping cream (optional)
- Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
- Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
- Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth.
- Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.
05/12/2018
recipepes.com
Simple Carrot Soup, recipe
PT15M
PT1H
5
455 calories
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