Carrot Soup
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
directions
- In a large saucepan, slowly saute onion and garlic in butter until the onions turn translucent and begin to brown. Be careful not to burn the garlic.
- Add chicken broth and bring to a boil.
- Add carrots and potato to pot and simmer until tender.
- Remove from heat and let cool slightly. Puree soup (vegetables and broth) in a blender or food processor until smooth. This may require multiple batches - though I can fit the whole thing in my blender at once.
- Return soup to pan. Add fat free half and half until you have the desired consistency. I like my soup very thick so I don't use too much half and half. Of course, if you like you can certainly go the more decadent route and use full fat half and half.
- Salt and pepper to taste. Don't be afraid of the salt - it can really make or break a soup!
- Makes 2-3 entree sized servings.
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