Carrot Soup with Potatoes and Cream

Carrot Soup with Potatoes and Cream

Potatoes and carrots simmer in chicken stock with thyme and herbes de Provence before being pureed and garnished with cream and parsley for a tasty soup.

Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
148 Calories

Recipe Instructions

Step 1
Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
Step 2
Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

Ingredients

  • 2 tablespoons butter
  • salt and pepper to taste
  • 1 bay leaf
  • 1 pinch dried thyme
  • 8 sprigs parsley
  • 1 teaspoon herbes de Provence
  • 1 Spanish onion, chopped
  • 6 cups reduced-fat chicken broth
  • 5 carrots, peeled and sliced
  • 3 small potatoes, peeled and sliced
  • 0.25 cup heavy cream

Categories

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