Tasty Recipes Simple Carrot Soup

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Simple Carrot Soup

"This soup is low-calorie, high-flavor comfort food and favorite in my house on a chilly autumn evening."

Ingredients :

• 4 cups chopped carrots
• 3 cups fat-free chicken broth
• 1/2 onion, sliced
• water to cover
• 4 cloves garlic, smashed
• 1 teaspoon dried thyme
• 1/2 teaspoon dried tarragon
• 2 tablespoons heavy whipping cream (optional)

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H10M

• Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
• Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
• Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth.
• Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.

Notes :

• It is important to be very careful while using a hand wand in hot liquid - you may even want to wear an oven mitt during this step. A blender can also be used: if so, let the mixture cool to lukewarm before blending - do not attempt to process hot liquids in a blender. This soup is easy to personalize - add your favorite herbs and spices. Add cumin, curry power and nutmeg for an Indian flair. The addition of heavy cream gives a nice mouth feel for just a few extra calories per serving, but it can be omitted easily.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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