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Simple Carrot Soup Recipe

Recipe by: Lee Crowell

"This soup is low-calorie, high-flavor comfort food and favorite in my house on a chilly autumn evening."

Directions

1Combine 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.
2Bring 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.
3Remove 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.
4Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.

Footnotes

Cook's Note:
It is important to be very careful while using a hand wand in hot liquid - you may even want to wear an oven mitt during this step. A blender can also be used: if so, let the mixture cool to lukewarm before blending - do not attempt to process hot liquids in a blender. This soup is easy to personalize - add your favorite herbs and spices. Add cumin, curry power and nutmeg for an Indian flair. The addition of heavy cream gives a nice mouth feel for just a few extra calories per serving, but it can be omitted easily.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients