This carrot soup is low-calorie, high-flavor comfort food and favorite in my house on a chilly autumn evening.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.
step 1
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.
step 2
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.
step 3
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.
step 4
Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.
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
Hand Blender
Immersion Blender
Pot
Bowl