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    You are in: Home / Recipes / Herbed Carrot Soup Recipe
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    Herbed Carrot Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    45 mins

    35 mins

    Manami's Note:

    Instead of stirring the herbs into the soup, set out bowls of dill and tarragon along with some crème fraîche or sour cream for dolloping and let guests do the garnishing themselves. This recipe is one of the soups for the no RSVP soup party, that Johanna Stedman started to get to know her neighbors in Berkely. Sunset Magazine, January 2007 - have made some minor changes to please a friends' palate.

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Melt butter or margarine in a 5 qt large pot over medium high heat; add onions.
    2. 2
      Cook until onions are translucent, 5-7 mins
    3. 3
      Add garlic, carrots, bay leaf, rice, 2 teaspoons salt, pepper, and chicken or vegetable broth.
    4. 4
      Increase heat to high and bring to a boil, then reduce to medium-high and cook, uncovered, until carrots are tender, about 20 minutes.
    5. 5
      Remove from heat and let cool 10 minutes.
    6. 6
      Remove bay leaf and purée soup in batches in a blender.
    7. 7
      Return soup to pot and set over low heat.
    8. 8
      Add whipping cream and 2 cups water (if soup looks too thick, add a little more water) and cook until warmed through.
    9. 9
      Season to taste with additional salt.
    10. 10
      Serve soup hot, with crème fraîche or sour cream, dill, and tarragon.

    Ratings & Reviews:

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    Nutritional Facts for Herbed Carrot Soup

    Serving Size: 1 (4037 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 823.0
     
    Calories from Fat 456
    55%
    Total Fat 50.6 g
    77%
    Saturated Fat 29.5 g
    147%
    Cholesterol 151.3 mg
    50%
    Sodium 1483.4 mg
    61%
    Total Carbohydrate 80.0 g
    26%
    Dietary Fiber 13.9 g
    55%
    Sugars 21.2 g
    85%
    Protein 23.7 g
    47%

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