Cream of Carrot Soup
I always like to try to cook what is in season. So in the dead of winter, it is hard to think about a seasonal vegetable when there is still snow on the ground. Here is where root vegetable dishes come to mind. Carrots can stay crisp in the refrigerator for months and so they are always a staple in my pantry. So when I want to whip up a comfort soup, I throw this soup together. Try it and I am sure you will make it a seasonal tradition.
Equipment
- hand immersion blender or blender
Ingredients
- ¼ cup melted butter
- 1 medium chopped onion
- 1 clove chopped garlic
- 3 cups sliced carrots
- 1 potato peeled and diced
- 2½ cups chicken broth
- ¾ teaspoon salt
- ½ tsp dried tarragon
- ¼ tsp white pepper
- 1 cup milk
Instructions
- In a 4-litre pot, melt the butter and then add the onions and garlic and saute for 5 minutes.
- Add the carrots and potato, then add the chicken broth, salt and pepper. Add the tarragon, crushing the dried herbs with your fingers as you are adding it to the soup.
- Simmer the soup covered over medium heat for 15 minutes.
- Puree the soup using either a hand immersion blender or a blender.
- Add the milk and gently warm through.
Nutrition
Calories: 98kcalCarbohydrates: 17gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 5mgSodium: 724mgPotassium: 527mgFiber: 3gSugar: 7gVitamin A: 10774IUVitamin C: 19mgCalcium: 95mgIron: 1mg
Tried this recipe?Let us know how it was!