Simple Carrot Soup Recipe - Allrecipes.com
Simple Carrot Soup Recipe
  • READY IN ABOUT hrs

Simple Carrot Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr 10 mins

Directions

  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.
  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.
  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.
  4. Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.
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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.
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Reviews More Reviews

Dec 09, 2013

Delicious and easy.. tarragon and thyme are nice in this. I used Greek yogurt instead of cream and it was prefect

 
Oct 25, 2014

I originally gave this a 3 star but changed it to 4 stars as my husband loved it (he can be picky, too) and went back for a second bowl. I do think it is the preference of spices. My original review: Overall I'd say good but not great. The base is nice tasting and creamy after blending, I just didn't care for the spice combination. I think I would prefer it with different spices but this is my personal preference. You may like the spices. UPDATE: It sat for 4 days and the fridge and it was quite good. I think the spices ahd to mellow for me.

 
Aug 06, 2014

Pretty, nutritious, and an inexpensive go-to soup. It cooked up beautifully in my pressure cooker in half the time, making it a quick meal, too. Thank you for sharing this recipe, Lee.

 
Dec 18, 2014

I didn't have any dried terragon so I substituted it with dried basil. Also added some uncooked bean sprouts to the hot soup before serving and let them cook in it's heat on the table. Added a lovely crunch. Long story short, no leftovers!

 

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Nutrition

  • Calories
  • 114 kcal
  • 6%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 391 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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