Carrot Soup

    Carrot Soup

    (54)
    19saves
    1hr5min


    51 people made this

    About this recipe: There's no less than four herbs added to this carrot soup. It's delicious and perfect for cold winter nights. Carrots are simmered with dill, marjarom, thyme, parsley, chicken stock and whipping cream. Serve with a crusty bread roll.

    Ingredients
    Serves: 10 

    • 4 tablespoons margarine
    • 1 onion, chopped
    • 2 cloves garlic, finely chopped
    • 10 carrots, sliced
    • 1.5 litres chicken stock
    • 1 pinch dried dill weed
    • 1 pinch dried marjoram
    • 1 pinch dried thyme
    • 1 pinch dried parsley
    • salt to taste
    • ground black pepper to taste
    • 3 tablespoons cornflour
    • 125ml whipping cream

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. In a large saucepan, heat the margarine, add the onion and the garlic and saute until light golden.
    2. Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley and salt and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness.
    3. Mix cornflour with small amount of cold water to dissolve. Add the diluted cornflour and stir well. Add the cream and let simmer another 15 minutes (do not boil). Bon Appetit!
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    Reviews & ratings
    Average global rating:
    (54)

    Reviews in English (54)

    by
    35

    Wonderful!! I cut down on the fat by reducing the butter to 1 Tbl, and using fat-free half-and-half instead of heavy whipping cream. Didn't affect the taste at all! Note that 10 carrots is the same as 4 cups whole baby carrots (chop before adding). I also used 1/2 tsp. salt, and 1/8 tsp. pepper - would do that again. Be sure and puree the soup after cooking, or carrots will be chunky. Thanks for the recipe!  -  27 Aug 2003  (Review from Allrecipes US | Canada)

    by
    28

    This soup is surprisingly good! I am not even that fond of carrots. The one thing I highly recommend is making it into a puree. I tried it both ways and it is far better if you whip it all up in the blender. Plus it's a beautiful orange color!  -  11 Nov 2002  (Review from Allrecipes US | Canada)

    by
    24

    This is a wonderful recipe! I used the ingredients that I had on hand, which means that I used reduced sodium chicken broth (and I would again) and half and half instead of whipping cream. I also didn't have any marjoram or dill weed, but didn't miss it at all. I also pureed the soup prior to adding the corn starch and half and half. I would definitely make this again!  -  14 Jan 2007  (Review from Allrecipes US | Canada)

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