Recipe by Lee Crowell
"This soup is low-calorie, high-flavor comfort food and favorite in my house on a chilly autumn evening."
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fat-free chicken broth
water to cover
heavy whipping cream
Delicious and easy.. tarragon and thyme are nice in this. I used Greek yogurt instead of cream and it was prefect
I guess I am not a fan of Tarragon, but I liked this anyway. I had no half n half, so I added sour cream @ the end....after I pureed in blender. Very thick n creamy! I would make this again without Tarragon...
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Simple Carrot Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 28
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