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Carrot Soup 'a la Louise'

"Now this is a good for the eyes kind of soup, but yet so tasty."
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1 h 5 m servings 124 cals
Original recipe yields 10 servings (10 + servings)


  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a large Dutch oven, heat the margarine, add the onion and the garlic, and saute until light golden.
  2. Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley and salt and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness.
  3. Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 minutes (do not boil). Bon Appetit!

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Read all reviews 47
  1. 54 Ratings

Most helpful positive review

Wonderful!! I cut down on the fat by reducing the butter to 1 Tbl, and using fat-free half-and-half instead of heavy whipping cream. Didn't affect the taste at all! Note that 10 carrots is th...

Most helpful critical review

Although this soup smelled fanstatic and looked beautiful, my husband and I were underwhelmed by its flavor. I used rather large "pinches" of the seasonings, but the soup still tasted rather bl...

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Wonderful!! I cut down on the fat by reducing the butter to 1 Tbl, and using fat-free half-and-half instead of heavy whipping cream. Didn't affect the taste at all! Note that 10 carrots is th...

This soup is surprisingly good! I am not even that fond of carrots. The one thing I highly recommend is making it into a puree. I tried it both ways and it is far better if you whip it all up in...

This is a wonderful recipe! I used the ingredients that I had on hand, which means that I used reduced sodium chicken broth (and I would again) and half and half instead of whipping cream. I a...

Wow! I can't get enough of this soup! The subtle blend of flavors is perfect. It's a great accompaniment to quiches, sandwiches, or hearty salads. I use vegetable broth instead of chicken, and h...

I made this soup last year and my family loved it. Let's just say, my family doesn't do soups. Especially not carrot, but they loved this one! Caught me by suprise how easy it was and how great ...

A thick, rich, creamy DELICIOUS soup. We really enjoyed it for dinner last night. And I have been making soup for 2 years now every Wednesday and this is one of the best I've made. One thing t...

I made this soup because I had tons of carrots and needed a way to use them up fast. I had never had carrot soup before. I was very suprised that everyone loved it..including two picky toddlers!...

I LOVE carrot soup but have never made it myself.Come to think of it I don't make many soups myself but this intrigued me because of the dill.The 1st time I ever had carrot soup it had dill & th...

Awesome soup! Elegant first course. Haven't tried it on the kids yet but certainly will.