Carrot Soup
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 6 carrots, peeled and quartered
- 1⁄2 onion, finely chopped
- 2 stalks celery, chopped
- 1⁄2 red bell pepper, chopped
- 1 tablespoon butter
- 4 cups water
- 4 teaspoons chicken bouillon powder
- 1⁄2 teaspoon tarragon
- 1⁄4 teaspoon nutmeg
- salt
- fresh black pepper
- 1 cup heavy cream
directions
- In a large pot, saute celery, onion and red pepper in butter.
- Add all remaining ingredients, except cream.
- Cook until carrots are VERY soft, 30 minutes.
- Use a slotted spoon to transfer all large pieces of the soup to the bowl of a food processor.
- Add 1/2 c cream to bowl of processor and puree until very smooth.
- Return to puree to pot with the broth.
- Whisk in remaining cream.
- Bring just to a boil, then remove from heat.
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RECIPE SUBMITTED BY
JacquelineS
commerce, 83
I'm a high school art teacher and I love cooking for my husband and family. We are all very adventurous eaters and are always willing to try new things.