Carrot Soup 'a la Louise'44 Reviews
- Prep: 20 min
- Cook: 45 min
- Ready In: 1 hr 5 min
“Now this is a good for the eyes kind of soup, but yet so tasty.” - by Lise P.
Original recipe yields 10 + servings
- In a large Dutch oven, heat the margarine, add the onion and the garlic, and saute until light golden.
- Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley and salt and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness.
- Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 minutes (do not boil). Bon Appetit!
Amount Per Serving (10 total)
- 124 cal
- 8.9 g
- 10.9 g
Based on a 2,000 calorie diet
Reviews (44)Rate This Recipe
"Wonderful!! I cut down on the fat by reducing the butter to 1 Tbl, and using fat-free half-and-half instead of heavy whipping cream. Didn't affect the taste at all! Note that 10 carrots is the same..." See more as 4 cups whole baby carrots (chop before adding). I also used 1/2 tsp. salt, and 1/8 tsp. pepper - would do that again. Be sure and puree the soup after cooking, or carrots will be chunky. Thanks for the recipe!"
"This soup is surprisingly good! I am not even that fond of carrots. The one thing I highly recommend is making it into a puree. I tried it both ways and it is far better if you whip it all up in the b..." See morelender. Plus it's a beautiful orange color!"
"This is a wonderful recipe! I used the ingredients that I had on hand, which means that I used reduced sodium chicken broth (and I would again) and half and half instead of whipping cream. I also di..." See moredn't have any marjoram or dill weed, but didn't miss it at all. I also pureed the soup prior to adding the corn starch and half and half. I would definitely make this again!"
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