Soup with Carrots

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Soup with Carrots
  1. 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.

  2. 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.

  3. 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.

  4. Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.

Cook’s Note:

It is important to be very careful while using a hand wand in hot liquid – you may even want to wear an oven mitt during this step. A blender can also be used: if so, let the mixture cool to lukewarm before blending – do not attempt to process hot liquids in a blender. This soup is easy to personalize – add your favorite herbs and spices. Add cumin, curry power and nutmeg for an Indian flair. The addition of heavy cream gives a nice mouth feel for just a few extra calories per serving, but it can be omitted easily.

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