Description
This soup is low-calorie, high-flavor comfort food and favorite in my house on a chilly autumn evening.
Ingredients
- 4 cups chopped carrots
- 3 cups fat-free chicken broth
- ½ onion, sliced
- water to cover
- 4 cloves garlic, smashed
- 1 teaspoon dried thyme
- ½ teaspoon dried tarragon
- 2 tablespoons heavy whipping cream (Optional)
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
Servings: 4