Carrot Soup


3/4 cup finely chopped onion

3 garlic cloves, minced

2 teaspoons olive oil

3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth

6 cups sliced carrots (about 2-1/2 pounds)

3/4 cup cubed peeled potatoes

1 teaspoon salt

1 teaspoon dried thyme

1/4 teaspoon pepper

1 bay leaf

1 cup fat-free half-and-half


In a large saucepan, saute onion and garlic in oil until tender.

Add the broth, carrots, potatoes, salt, thyme, pepper and bay leaf. Bring to a boil.

Reduce heat; cover and simmer for 20-30 minutes or until vegetables are very tender.

Remove from the heat; cool slightly.

Discard bay leaf.

In a blender, puree carrot mixture in batches.

Return to the pan. Stir in half-and-half; heat through (do not boil).


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Posted by on Jul 4 2017 Filed under Soups. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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