Simple Carrot Soup
This carrot soup is pure comfort food and a favorite in our house on a chilly autumn evening. It's easy to customize — add cumin, curry powder, and nutmeg for Indian flair, or season with your favorite herbs.
Ingredients
- 4 cups peeled and 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
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; carefully puree soup with an immersion blender until smooth.
- Return pot to medium heat and cook until warmed through, about 5 minutes. Stir cream through the soup.
Notes
Cook’s Note
You can also use a blender to puree the soup, or mash vegetables with a potato masher and whisk the soup until smooth. Let the mixture cool to lukewarm before blending.