Oatmeal raisin cookies with a twist. I believe they are superior.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 cups |
Ingredients
- 4 cups 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 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.
- Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.
- It’s important to be very careful while using an immersion blender in hot liquid; you may even want to wear an oven mitt during this step. You can also use a blender, just let the mixture cool to lukewarm before blending. Do not attempt to process hot liquids in a blender.
- The heavy cream adds a nice mouthfeel for just a few extra calories per serving, but it can be omitted easily.
Nutrition Facts
| Calories | 114 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 391 mg |
| Sugars | 7 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Simple to make and very tasty! The mouthfeel is exceptionally creamy, even before adding the cream. I used my high-powered Vitamix which made the soup very smooth. The only issue I had was it being too thick. The carrots were plenty covered in liquid just from the broth, so there was no need to add water in step 1. But in the end, water was necessary to thin it out a bit. I ended up having to add about 1.5 cups of water, so keep that in mind when making this. I suggest you just add in 1.5-2 cups water regardless if the carrots are fully covered or not. I also ended up adding a bit more cream.
It was perfect
added red pepper and ginger
Truthfully I am rating the carrot to liquid ratio and the fact that this is not a 400 calorie per serving veggie soup! I had two gigantic carrots and this soup was perfect. My changes were – 1. I sauted the onion in a pat of butter with the garlic before adding to the soup pot. 2. I didn’t need to add any water. Just one “box” of broth. 3. As for spices, I added herbes de Provence, salt, a little “Worcestershire pub burger seasoning”, and smoked paprika. 4. I omitted the cream because I am counting calories and the soup didn’t need it. This is an excellent low cal savory soup!!
It was delicious and very easy to make! I made a few changes: I used basil instead of tarragon, and instead of heavy cream I added sour cream (2 heaping spoonfuls). I also added more carrots to enhance the carrot flavor. I also added a pinch of sugar. It gets better the next day. I think when i make it again I will use cream cheese instead of sour cream. This is a fun basic recipe because you can customize it according to your own personal tastes! My husband loved it. Great way to get in those veggies!
Yes indeed.
Love this soup. Great for using grated carrots I get from pantry in bulk.
I live in Japan, so I improvised a lot and still this came out delicious. Three tablespoons consommé powder instead of broth. Four cups water. Basil instead of tarragon. A bit of whole milk (maybe a half cup) instead of cream. I added cumin. Amazing.
Fabulous recipe. Easy and delicious. We had it three days running and it just got better each day. I didn’t have cream so I stirred in yogurt but it was flavored with vanilla. At first the vanilla flavor was a bit too much, but after the first day, it was excellent.
Very easy and yummy! My 3 year old loves it; such a great way to sneak in a few extra vegetables into his meals ??
Easy and very good. Will make again.
Super easy and tasty. I added evaporated milk instead of cream as I had it leftover from another soup I made, and it turned out great. It’s great reheated too.
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 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!
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.
Delicious and easy.. tarragon and thyme are nice in this. I used Greek yogurt instead of cream and it was prefect