Carrot Soup 'a la Louise' Recipe

Directions

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!

Nutrition

Amount Per Serving (10 total)

Calories
124 cal
6%

Fat
8.9 g
14%

Carbs
10.9 g
4%

Based on a 2,000 calorie diet

Reviews (44)

Rate This Recipe

KRANEY

Nov. 6, 2005

"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!"

STYLISHCHIK

Apr. 18, 2003

"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!"

risa89103

Jan. 14, 2007

"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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