Carrot Soup  behind Potatoes and Cream

Carrot Soup behind Potatoes and Cream

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This is a relatives relations favorite! We have it at all holiday dinners. The kids love it, too!

The ingredient of Carrot Soup behind Potatoes and Cream

  1. 2 tablespoons butter
  2. 1 Spanish onion, chopped
  3. 6 cups reduced-fat chicken broth
  4. 5 carrots, peeled and sliced
  5. 3 small potatoes, peeled and sliced
  6. 1 teaspoon herbes de Provence
  7. 1 pinch dried thyme
  8. 1 bay leaf
  9. salt and pepper to taste
  10. u00bc cup heavy cream
  11. 8 sprigs parsley

The instruction how to make Carrot Soup behind Potatoes and Cream

  1. Melt the butter in a large pot on top of higher than low heat. following the butter begins to foam, increase be credited with the onion; cook until the onion begins to direction translucent, 3 to 4 minutes. grow the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season subsequent to salt and pepper. Raise heat to medium-high and bring to a boil; condense abbreviate heat again to low and simmer until the potatoes are tender, about 30 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender when a folded kitchen towel, set in motion to blend using a few gruff pulses yet to be allowing to mixture continually; puree in batches until smooth. Divide into eight soup bowls; ornament each ration next virtually 1/2 tablespoon stuffy cream and a sprig of parsley.

Nutritions of Carrot Soup behind Potatoes and Cream

calories: 148 calories
carbohydrateContent: 19.7 g
cholesterolContent: 22.3 mg
fatContent: 6.5 g
fiberContent: 3.9 g
proteinContent: 3.8 g
saturatedFatContent: 3.6 g
servingSize:
sodiumContent: 929 mg
sugarContent: 4.4 g
transFatContent:
unsaturatedFatContent:

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