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Herbed Carrot Soup

Makes about 3 1/2 qts. (serving size: 1 cup)

Total Time
1 hr 15 mins

Rather than stirring the herbs into the soup, try setting out bowls of dill and tarragon--along with some crème fraîche or sour cream for dolloping--and let guests do the garnishing themselves.

Herbed Carrot Soup

David Prince
 4 tablespoons butter
 2 medium onions, sliced
 6 cloves garlic, coarsely chopped
 3 pounds carrots, peeled and sliced into 1/4-in.-thick rounds
 1 bay leaf
 1/3 cup long-grain rice (any variety)
 2 to 3 tsp. coarse kosher salt
 1 teaspoon freshly ground black pepper
 8 cups reduced-sodium chicken broth
 1/4 cup heavy whipping cream
 1 cup crème fraîche or sour cream
 1 cup fresh dill, chopped
 1 cup fresh tarragon, chopped
Step 1

Melt butter in a large pot (at least 5 qts.) over medium-high heat, then add onions. Cook until onions are translucent, 5 to 7 minutes. Add garlic, carrots, bay leaf, rice, 2 tsp. salt, pepper, and chicken broth.

Step 2

Increase heat to high and bring to a boil, then reduce to medium-high and cook, uncovered, until carrots are tender, about 20 minutes. Remove from heat and let cool 10 minutes.

Step 3

Remove bay leaf and purée soup in batches in a blender. Return soup to pot and set over low heat. Add whipping cream and 2 cups water (if soup looks too thick, add a little more water) and cook until warmed through. Season to taste with additional salt.

Step 4

Serve soup hot, with crème fraîche or sour cream, dill, and tarragon.

Step 5

Note: Nutritional analysis is per cup.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 184Calories from Fat 54
% Daily Value *
Total Fat 11g17%

Saturated Fat 7g35%
Cholesterol 29mg10%
Sodium 821mg35%
Total Carbohydrate 17g6%

Dietary Fiber 3.3g14%
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.