Carrot Soup 'a la Louise' Recipe -
Carrot Soup 'a la Louise' Recipe

Carrot Soup 'a la Louise'

Recipe by  

"Now this is a good for the eyes kind of soup, but yet so tasty."

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Ingredients Edit and Save

Original recipe makes 10 + servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2005

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 the same as 4 cups whole baby carrots (chop before adding). I also used 1/2 tsp. salt, and 1/8 tsp. pepper - would do that again. Be sure and puree the soup after cooking, or carrots will be chunky. Thanks for the recipe!

Most Helpful Critical Review
Jan 19, 2004

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 bland. If I had ordered it in a restaurant, I wouldn't have been disappointed, but neither would I have been eager to order it again. If you like subtly flavored food then definitely give this recipe a try, but if you prefer more robust flavors (as I do) you may want to give this recipe a miss.


51 Ratings

Apr 18, 2003

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 the blender. Plus it's a beautiful orange color!

Jan 14, 2007

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 also didn't have any marjoram or dill weed, but didn't miss it at all. I also pureed the soup prior to adding the corn starch and half and half. I would definitely make this again!

Feb 13, 2007

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 half & half instead of cream. Yum!

Feb 04, 2003

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 it tasted. Highly recommend it. Thanks for sharing it. Linda.

Jun 07, 2007

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 tho ---use a food processor to slice the carrots --I did mine by hand & it took forever to do.

Dec 30, 2004

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 prepared the ingredients just as written then I smoothed it out with an emulsion blender and added some crumbled crisp-cooked bacon on the top. I will be making this again. Thanks for the great recipe!


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  • Calories
  • 124 kcal
  • 6%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 105 mg
  • 4%

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

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