A bowl of this smooth and creamy carrot soup is the perfect way to warm up on a chilly day. When purchasing, look for plump carrots without any cracks or soft spots. If the carrots still have the greens attached, remove them before storing in the refrigerator so they don't lose moisture.

Laraine Perri
Source: Better Homes and Gardens

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Jacob Fox

Recipe Summary

prep:
35 mins
cook:
10 mins
Servings:
8
Yield:
7 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-qt. saucepan, melt butter over medium. Add carrots, leek, potato, shallot, and kosher salt. Cook, stirring occasionally, about 10 minutes or until vegetables are softened.

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  • Stir in garlic and tarragon; cook about 1 minute or until fragrant. Add wine; cook and stir about 2 minutes or until nearly evaporated. Add broth; bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until carrots and potatoes are tender.

  • Cool soup slightly. Puree using an immersion blender or transfer soup to a blender and puree in batches (return soup to saucepan). Add the 1/4 tsp. kosher salt, the pepper, and cream. If desired, serve with additional fresh tarragon.

Nutrition Facts

84 calories; total fat 5g; saturated fat 3g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 16mg; sodium 500mg; potassium 212mg; carbohydrates 8g; fiber 1g; sugar 3g; protein 1g; trans fatty acid 0g; vitamin a 4930IU; vitamin c 5mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 14mcg; vitamin b12 0mcg; calcium 25mg; iron 1mg.
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